A rich and filling taco doesnt have to be stuffed with meat. We built one with creamy, cheesy greens, spicy charred poblanos, crunchy radishes, and salty cotija cheese. Its all the flavors and textures we want in a vegetarian taco, at once light but satisfying. This recipe is arguably better when made with whole milk but you can use low-fat in a pinch. Our favorite way to warm tortillas is over an open flame i. E. Your gas stove. If all you have is electric, pop the tortillas on a baking sheet under the broiler for about a minute. Flip them over and broil just one more minute, until they start to take on a little char.
