Grilled Padrón Pepper and Goat Cheese Tacos
Padrón peppers, which hail from Padrón, Spain, are usually mild, although every so often you can get a fiery one. When grilled and seasoned with salt, they are incredibly juicy and flavorful, which makes them perfect as both a simple appetizer and as a filling for vegetarian tacos. If you can’t find padrón peppers, use another mild chile, cutting them in half lengthwise after you grill them if they are large.
- 1 lb. (500 g) padrón peppers
- 1 Tbs. olive oil
- Juice of 1/2 lime
- Coarse sea salt
- 12 corn or flour tortillas, warmed
- 1/3 lb. (155 g) goat cheese, crumbled, at room temperature
- 1/4 cup (1/3 oz./10 g) loosely packed fresh cilantro leaves
- Salsa or pico de gallo for serving
Prepare a hot fire in a grill. Coat the grill grate lightly with cooking spray.
Using kitchen scissors, snip the stem off each pepper. Put the peppers in a large bowl and toss with the olive oil to coat.
Arrange the peppers on the grate directly over the heat and grill, using tongs to turn as needed, until charred on all sides, about 5 minutes total.
Transfer the peppers to the bowl. While they are still hot, drizzle in the lime juice, season generously with salt and toss to coat thoroughly.
To assemble, fill the tortillas with the peppers and goat cheese, and garnish with big pinches of the cilantro. Serve immediately, passing the salsa at the table. Serves 6.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)