🌮🔥 Happy Taco Tuesday, Fam!

Tonight’s taco looks like it came from a tiny Mexico City taco spot with a line wrapped around the block… but secretly? It’s pure weeknight taco wizardry 🌆🌮

We’re talking smoky poblano chiles, bubbling Oaxaca cheese, charred tortillas, and that perfect messy, melty situation that somehow tastes even bigger than the effort it takes to make it 🧀🔥

It’s rich, smoky, cheesy, a little chaotic, and exactly the kind of taco Tuesday energy we’re chasing this week.

👇 Scroll for this poblano-loaded taco masterpiece.

P.S. We have a bonus Habanero marg situation for you below!

Cheers & hot sauce,
~ The Taco Tuesday Crew

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Recipe By: @spaghettiroots_nyc

🍹 Fun Fact: Nobody fully agrees who invented the margarita, but tequila, lime, and orange liqueur started shaking up Mexico’s cocktail scene back in the 1930s.

WATCH the VIDEO!

The Tacos:
4–5 poblano peppers
Olive oil
Sea salt
8–10 small street-size corn tortillas
2 cups shredded Monterey Jack cheese (1 package)
1 cup freshly grated Oaxaca cheese
1 white onion, very finely chopped
1 jalapeño, finely chopped
1 handful fresh cilantro, chopped
Juice of 1–2 limes

Pineapple Habanero Margarita:
Ice (to fill a small blender)
½ cup pineapple chunks
½ habanero, seeds removed
3 oz blanco tequila
3–4 oz fresh pressed lemonade (sweetened with cane sugar)
Maldon sea salt + optional lime zest (for rim)
Pineapple wedge, lime slice, fresh mint (for garnish)

1️⃣🔥 Crank the oven to 450° and let those poblanos live a little. Hit ‘em with olive oil + sea salt, then roast until blistered, smoky, and soft like they just got back from a beach vacation 🌮🌶️ Let cool, peel most of the skin, and slice into thirds.

2️⃣🧅 In a bowl, throw together the finely chopped white onion, jalapeño, cilantro, lime juice, and a reckless amount of sea salt. Let it hang out and get all juicy, punchy, and flavor-loaded.

3️⃣🧀 Slide those poblano strips back onto the tray and absolutely blanket them with Monterey Jack + freshly grated Oaxaca cheese. Heavy-handed cheese behavior is encouraged. Back into the oven they go until melted, gooey, bubbly perfection. No browning. We want lava vibes.

4️⃣🔥 Warm the tiny street-style corn tortillas directly over the flame until they get those sexy little char marks. Tortilla therapy.

5️⃣🌮 Load the cheesy poblanos onto the tortillas and spoon that bright onion-cilantro salsa all over the top. Messy taco energy = correct taco energy.

6️⃣🍍🌶️ For the margarita situation: blend ice, pineapple, habanero, tequila, and lemonade until frosty and dangerous. Rim the glass with Maldon sea salt (bonus points for lime zest), then garnish with pineapple, lime, and mint. Tiny tropical vacation in a glass.

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