Avocado & Poblano Tortas with Carrot-Radish Slaw
Customer Favorite

Avocado & Poblano Tortas

with Carrot-Radish Slaw

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These tortas (or Mexican sandwiches) showcase poblano pepper, which is known for its pleasantly smoky heat—tempered by layers of cooling avocado and melty monterey jack cheese. A bright side slaw of carrots and radishes marinated with lime zest and juice adds refreshing balance.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Avocado & Poblano Tortas with Carrot-Radish Slaw
Title
time-saving
tips & techniques
Baguette
How To: Peel a Carrot
Carrots
How To: Pit an Avocado
Radish
Avocado
Monterey Jack Cheese
How To: Safely Cut Round Vegetables
Lime
Poblano Pepper
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the onion & poblano pepper:
1 Cook the onion & poblano pepper:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced poblano pepper (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Turn off the heat. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the onion and poblano pepper cook, peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Halve the baguettes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the juice of 1 lime half. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Roughly chop the pickled peppers.

Make the slaw:
3 Make the slaw:

To the bowl of prepared carrots and radishes, add the lime zest, the juice of the remaining lime half, and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Assemble the tortas:
4 Assemble the tortas:

While the slaw marinates, assemble the tortas using the baguettes, mashed avocado, cooked onion and poblano pepper, cheese, and chopped pickled peppers. Season with salt and pepper. Wipe out the pan used to cook the onion and poblano pepper.

Cook the tortas & serve your dish:
5 Cook the tortas & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the slaw on the side. Enjoy! 

Tips from Home Chefs

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Avocado & Poblano Tortas

Cook the onion & poblano pepper:
1 Cook the onion & poblano pepper:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced poblano pepper (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Turn off the heat. 

2 Prepare the remaining ingredients:

While the onion and poblano pepper cook, peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Halve the baguettes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the juice of 1 lime half. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Roughly chop the pickled peppers.

Prepare the remaining ingredients:
Make the slaw:
3 Make the slaw:

To the bowl of prepared carrots and radishes, add the lime zest, the juice of the remaining lime half, and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Assemble the tortas:

While the slaw marinates, assemble the tortas using the baguettes, mashed avocado, cooked onion and poblano pepper, cheese, and chopped pickled peppers. Season with salt and pepper. Wipe out the pan used to cook the onion and poblano pepper.

Assemble the tortas:
Cook the tortas & serve your dish:
5 Cook the tortas & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the slaw on the side. Enjoy! 

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