Smoked Carrots

1. Preheat the oven to 400F. Toss the whole carrots with olive oil and a generous amount of salt. Spread them out in a roasting pan and roast for about 35 minutes until caramelized. Prepare your smoker over low heat (I used hickory woodchips). Smoke the carrots for about 20 minutes until they’re infused with flavor. Keep warm until serving.

Poblano Crème

1. Meanwhile, heat the grill over high heat. Char the whole Poblano peppers until they’re blackened and tender. Remove the peppers to a bowl and cover with plastic wrap for about 10 minutes. When the peppers are still slightly warm, peel the blackened skins off. You should be left with tender green flesh. Remove the cores and seeds. Add the peeled peppers to a food processor (you should have about 6oz of peppers), along with the Greek yogurt and lime juice. Process until smooth. Season with salt to taste.

Pickled Radishes & Kohlrabi

1. In a small saucepan, combine the sugar, vinegar, and water. Bring to a simmer, allowing the sugar to dissolve. Meanwhile, thinly slice the radishes and kohlrabi on a mandolin (they should almost be paper thin). Take the kohlrabi slices and use your knife to julienne them into thin strips. Add both the radishes and kohlrabi to a small bowl. When the pickling liquid comes to a simmer, pour it over the vegetables. Use a piece of plastic wrap, towel, etc. to ensure the vegetables are submerged. Let sit for about 30 minutes, or until cool. Drain before using (you can reserve the pickling liquid for other pickling projects).

Tacos

1. Grill the tortillas for a few minutes until warm and slightly charred, but still soft. Assemble the tacos by spreading a spoonful of the Poblano crème onto the bottom of each tortilla. Place the smoked carrots on top with a small handful of the pickled vegetables. Top with a sprinkle of queso fresco, a pinch of watercress, and a squeeze of lime juice.