![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Padron-Pepper-and-Goat-Cheese-Tacos-with-Smoked-Salt-and-Cilantro-Lime-Crema.jpg\")
<\/a>2 small tomatoes\nsalt, as needed
\n1\/3 C. sour cream
\n2-3 T. finely chopped cilantro, plus a few leaves for garnish
\njuice of half a lime
\n1 T. olive oil
\n1 pint basket padron peppers
\na few pinches of smoked sea salt
\n4 (6-inch) corn tortillas (or a corn\/wheat blend)
\n2 ounces fresh goat cheese, crumbled (about 1\/2 C.)
\n1 medium-sized ripe avocado, halved, pitted, and sliced
\nseveral paper-thin slivers from a red onion
\nlime wedges<\/p>\n
Dice the tomatoes, sprinkle with a pinch of salt, and let drain in a sieve while you get on with the recipe. 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. 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 T. olive oil in a 10\u00e2\u20ac\u00b3 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.
\nIn 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:<\/p>\n
goat cheese
\navocado slices
\ndiced tomato
\nsliced onion
\ncilantro lime crema
\npadron peppers<\/p>\n
Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.<\/p>\n","protected":false},"excerpt":{"rendered":"
Look for padron peppers at farmer\u00e2\u20ac\u2122s markets or fancy foodie stores throughout the late summer. If you\u00e2\u20ac\u2122re sensitive to spice, fry up a batch on their own first to test them out. Peppers from the same farm tend to have the same ratio of hot to mild peppers. If you get a hot one, you can spit it out; but if it\u00e2\u20ac\u2122s in your taco, you\u00e2\u20ac\u2122ll be stuck eating it. Have all your other ingredients ready before frying the peppers…<\/p>\n