Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime Crema
Serves 415 mins prep5 mins cook
These vegetarian tacos are packed full of flavor.
0 servings
What you need
Instructions
1 Dice the tomatoes, sprinkle with a pinch of salt, and let drain in a sieve while you get on with the recipe. 2 In a small bowl, stir together the sour cream, cilantro, lime juice, and a big pinch of salt. Taste, adding more lime or salt if you like. Set aside, or cover and chill for up to a day or two. 3 Use a pair of scissors to cut the stems off the peppers (their crowns are edible). Rinse the peppers and drain them well. Heat 1 tablespoon olive oil in a 10" cast iron skillet set over a medium flame until it shimmers. Add the peppers and cook, tossing occasionally, until blistered all over and blackened in places, about 5 minutes. They will pop and spit; lower the temperature if things are getting too crazy. Sprinkle with a few pinches of the smoked salt. 4 In another skillet, warm the tortillas on both sides until soft and pliable. Place the tortillas on a couple of plates, and build the tacos. I like the following order:goat cheeseavocado slicesdiced tomatosliced onioncilantro lime cremapadron peppers 5 Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.View original recipe