ROASTED PEPPER TACOS WITH CREAM

Roasted Pepper Tacos With Cream image

Provided by Elaine Louie

Time 35m

Yield 4 to 6 tacos

Number Of Ingredients 6

Ingredients

3 whole poblano peppers
1 tablespoon canola oil or other vegetable oil
2 tablespoons cilantro leaves, chopped
1 1/2 teaspoons fresh lime juice
3/4 cup Mexican crema; crème fraîche may be substituted
4 8-inch or 6 6-inch flour tortillas

Steps:

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 1/2 inch wide.
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.
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.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 3 grams, TransFat 0 grams