Prepare at home these delicious tacos de rajas with vegan cream, ready with less than 10 ingredients. An easy, quick, and delicious recipe with a traditional flavor.


For the rajas:
4 roasted, skinless poblano peppers.
1 boiled white potato in cubes
1/4 white onion julienned (strips)
1 cup of yellow corn kernels

For the cream:

1/2 cup of cashews (previously soaked in water for 4 hours)
2 tablespoons of white onion
salt to taste (1 to 2 pinches)
Juice of 1/2 lemon
1/2 cup purified water.


1- Prepare the poblano peppers, roasting them and cleaning the burnt skin, remove the seeds and clean the outside. Cut into slices and set aside.

2- Prepare the potatoes, cut into cubes and boil until soft, set aside.

3- Prepare the Indian walnut cream, remember that the walnuts must be previously soaked in water for at least 4 hours. After that, wash them with water and rinse. Blend the ingredients marked for the cream until you obtain a homogeneous consistency, without lumps.

4- In a large frying pan place a teaspoon of water and add 1/4 onion in strips. When translucent add the poblano peppers and mix well, add the potatoes and cook for 4 minutes over medium heat. Add a pinch of salt.

5- Add the corn kernels and the Indian nut cream. Mix all ingredients well and cook over low heat for 5 minutes. Adjust salt and serve.