Roasted Pepper Tacos With Cream

1. 1

   Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over.

2. 2

   (Alternatively, peppers may be roasted on a baking sheet under a broiler.)

3. 3

   Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes.

4. 4

   Peel off charred skin, remove stems and seeds, and cut into long strips 1/2 inch wide.

5. 5

   Heat a medium skillet over medium-high heat.

6. 6

   Add oil and peppers.

7. 7

   Saute for 1 minute, then stir in cilantro and lime juice.

8. 8

   Add crema and stir until heated.

9. 9

   If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes.

10. 10

    If using creme fraiche, stir in and immediately remove pan from heat.

11. 11

    Heat a griddle or large skillet over medium-high heat.

12. 12

    Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side.

13. 13

    To serve, place a tortilla on a warmed plate and add a serving of pepper mixture.

14. 14

    Fold tortilla in half, gently flattening it, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.