Padron peppers are one of my favorite savory summer treats. They're bite-sized, full of flavor, and easy to cook. They aren't sweet like bell peppers, and, though they resemble spicy peppers, they're not.
At least, most of them aren't. A friend calls them "roulette peppers" because they say that one pepper out of every ten is hot. I've found that this varies from batch to batch, probably based on their growing conditions. Lately we've been finding baskets that have no heat whatsoever, whereas peppers from a different farm seem to be mostly (unbearably) spicy. Being the wimp that I am, I go out of my way to get the mild ones, but Jay likes living on the edge with the spicy surprises.
Either way, padrons need nothing more than a quick saute in olive oil until blistered and beginning to collapse, then a sprinkle of salt, and voilà. You can just eat them like popcorn for a simply stunning appetizer.
I can't quite explain what I find so thoroughly addicting about these peppers, but I do know I'm not the only one who goes absolutely bonkers for them.
Yes, our cat is inexplicably obsessed with padron peppers. I guess it runs in the family.
When we're feeling virtuous, we'll make a meal of a big bowl of cooked padrons and one of Jay's masterpiece salads. But for something more substantial, I've been adding them to warm tortillas piled high with taco fixings.
I up the goo factor with soft goat cheese, slices of ripe avocado, and cilantro lime crema. Diced tomatoes add color, sweetness and acidity. Sprinkling the diced tomatoes with salt and giving them a quick drain keeps the tacos from becoming soggy from their juices.
Slices of sweet red onion add crunch and a bit of heat. I've been in love with smoked salt lately (why have I only just discovered it?!), and here it adds depth and dimension for us deprived, grill-less city slickers with only a 1-square-foot fire escape's worth of outdoor space.
That is to say, should you be so lucky to roast your padrons over an open flame, you'll get a nice smokiness that way. If not, be like me and fake it with smoky salt. Even with all of those fixings, the flavor of the peppers still comes through.
Jay swears that these are his favorite tacos, ever. At least we agree on that.
More Veggie Loaded Recipes:
- Toasted Pan Bagnat with Tomatoes, Mozzarella and Arugula
- Roasted Eggplant, Chickpea, and Summer Vegetable Tagine
- Roasted Tiny Eggplant with Muhammara and Feta
- Roasted Summer Vegetable Caponata
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this padron peppers taco recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime CremaPrint Recipe Pin Recipe
- 2 small tomatoes
- salt, as needed
- 1/3 cup sour cream
- 2-3 tablespoons finely chopped cilantro, plus a few leaves for garnish
- juice of half a lime
- 1 tablespoon olive oil
- 1 pint basket padron peppers
- a few pinches of smoked sea salt
- 4 (6-inch) corn tortillas (or a corn/wheat blend)
- 2 ounces fresh goat cheese, crumbled (about 1/2 cup)
- 1 medium-sized ripe avocado, halved, pitted, and sliced
- several paper-thin slivers from a red onion
- lime wedges
- 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 tablespoon olive oil in a 10" 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.
- In 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:goat cheeseavocado slicesdiced tomatosliced onioncilantro lime cremapadron peppers
- Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.
Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime Crema
Look for padron peppers at farmer's markets or fancy foodie stores throughout the late summer. If you're 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's in your taco, you'll be stuck eating it.
Have all your other ingredients ready before frying the peppers so that they stay warm; they only take a few minutes to cook. For the tomatoes, I like to use one dry-farmed red, and one heirloom yellow; you may not need to use all the tomatoes. Be sure to drink the delicious juice they let off. It pays to seek out good corn tortillas; I like the corn-wheat hybrids for their pliable texture.
Makes four 6" tacos, 2 servings
2 small tomatoes
salt, as needed
1/3 cup sour cream
2-3 tablespoons finely chopped cilantro, plus a few leaves for garnish
juice of half a lime
1 tablespoon olive oil
1 pint basket padron peppers
a few pinches of smoked sea salt
4 (6-inch) corn tortillas (or a corn/wheat blend)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)
1 medium-sized ripe avocado, halved, pitted, and sliced
several paper-thin slivers from a red onion
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 tablespoon olive oil in a 10" 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.
In 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:
cilantro lime crema
Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.
Those look absolutely scrumptious! I've often enjoyed those little peppers (and their random spice attacks) but not in a taco like this. Hoping to try it.
Spice attacks! Totally. I hope you try the tacos, too. Thanks for the kind comment!
Sounds amazing. We've been gorging ourselves on Padrones for the last month or so. Can't get enough of them. Your recipes are so interesting and flavorful. Thanks
So have we! Thanks for the sweet compliment! :)
Sue/the view from great island says
This is fantastic, I remember hearing about these peppers from one of the farmer's at the market a while ago. I really like the idea of eating them roasted, just as is, for an appetizer. I'll have to hunt them down next week.
Thank you, Sue! Yes, I highly recommend trying padrons on their own first - they're pretty much the perfect food. :)
Amy @ Swiss Miss in the Kitchen says
This looks soooo good Alanna!!! Perfect late summer dish :)
Aw! Thank you, Amy! :)
Asha Shivakumar says
This is a gorgeous and healthy taco! I've never tried pepper this way, a must try.
Yes, they are so good! This recipe works with sweet peppers, too.
Oh Alanna, these look beautiful! I love tacos (we used to live in Austin) and I'm always eager for new flavor combos. I've never tried these peppers before, and I must find them...soon! Thank you for sharing!
I think you will fall in love with padron peppers when you try them! They've definitely become easier to find around here in the last few years - hopefully this will extend to the rest of the U.S. Thanks for the sweet words, Monet. :)
Padron peppers are SO good. I have never been able to find them, but have definitely ordered them out any time I spot them on a menu. Tacofying them is simply genius...basically any food made into a taco is a good idea.
Yes, tacofication! Given that principal, it's oddly hard to find interesting (vegetarian) tacos, even in San Francisco. Hope you can find some padrons to play with!
Megan G says
LOVE this recipe! I was introduced to padrons last summer and can't get enough of them! I grew nine plants this year and have a feast of them each weekend. A friend turned me on to your recipe and my mom made it before I had a chance to... they were amazing! I'm giving them a shot tomorrow night and can't wait! Great recipe!
Wow, you grow, girl! ;) I'm SO glad you like the tacos! Thanks for sweet and lovely note.
Holy bejebus! And how did I miss this recipe before? The padrons look like shishitos. I guess I will add peppers back to my garden next year.
Will report back when I've actually made this delicousness.
Thanks Katherine! You could totes use shishitos here in place of padrons. Lucky you and your garden! :)
These are so yummy! I cheat and mix salsa with sour cream and squirt lime on top!
Aw, yum! Make me one please. :)
I got some padron peppers in a veg box today. I've never eaten them before, so I made these because they looked awesome. They were amazing! Will definitely be having them again :D cheers!
Yay! I'm so glad you liked 'em. I just made padron burritos for lunch today. I love those little guys!