Roasted Pepper Tacos With Cream
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3whole poblano peppers
- 1tablespoon canola oil or other vegetable oil
- 2tablespoons cilantro leaves, chopped
- 1½teaspoons fresh lime juice
- ¾cup Mexican crema; crème fraîche may be substituted
- 48-inch or 6 6-inch flour tortillas
Nutritional analysis per serving (5 servings)
219 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over. (Alternatively, peppers may be roasted on a baking sheet under a broiler.) Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Peel off charred skin, remove stems and seeds, and cut into long strips ½ inch wide.
- Step 2
Heat a medium skillet over medium-high heat. Add oil and peppers. Sauté for 1 minute, then stir in cilantro and lime juice. Add crema and stir until heated. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes. If using crème fraîche, stir in and immediately remove pan from heat.
- Step 3
Heat a griddle or large skillet over medium-high heat. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture. Fold tortilla in half, gently flattening it, and serve immediately.
Private Notes
Comments
This is also known as Rajas con cream
This is going in my repertoire of easy and delicious taco night options. I did add cabbage, tomatillos, avocado and cucumbers that happened to be in the fridge. Can also roast a red bell pepper in place of one of the poblanos.