Turkey and Roasted Poblano Tacos

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the onion and 1/4 tsp. salt. Cook, stirring often, until the onion begins to soften, 2 to 3 minutes. Add the poblanos and 1/4 tsp. salt. Reduce the heat to medium and cook, stirring often, until the onion is tender, about 5 minutes. Scrape the vegetables into a bowl.

Return the skillet to high heat and add the remaining 1-1/2 Tbs. oil. Add the zucchini and 1/4 tsp. salt; cook, stirring often, until barely tender and lightly browned, about 4 minutes. Return the onion and poblanos to the skillet and stir in the turkey, crème fraîche, and cilantro. Cook, stirring, for 1 minute to reduce the crème fraîche slightly. Turn off the heat, cover the taco filling with sliced cheese, and cover the skillet. Let sit for a few minutes, until the cheese melts. The filling will weep and become very juicy.

Heat a small, heavy skillet—preferably cast iron—over medium-high heat. Heat the tortillas one at a time until hot and pliable, 20 to 25 seconds per side. Keep them warm in a cloth napkin.

Spoon the filling into a serving bowl (or leave it in the skillet) and serve with the tortillas, wedges of lime to squeeze over, and additional cilantro.