I mean…uh…hi. I need to share something with you. It’s kind of a recipe and kind of just a meal idea. Take it and do with it what you will.
It all started at a cute little downtown restaurant when I had a delicious salad that included spicy pecans. The entire salad was amazing, but I was left craving those pecans for weeks and weeks. I contacted the owner of said restaurant and she told me the secret was just taco seasoning! Of course, I made my own batch of these spicy pecans just to have around as snacks.
I found, though, that every time I ate them I craved cheese, sour cream, tortillas….the works! This, my friends, is how my idea for Pecan Tacos with Poblano Sour Cream came to be. I’m not vegetarian, but I tend to go through periods where I just really don’t want to eat meat. This meal provides the perfect vegetarian option for someone like me in a house full of carnivores! My love for all things dairy will forever keep me from being vegan, but you could easily take these tacos that direction if you wanted to.
(Thanks to my awesome friend and neighbor Michelle for helping me get them photo-ready and for taste testing for me!)
What you see here is:
- Homemade tortillas (directions not included)
- Pecans roasted in taco seasoning (directions to follow)
- Homemade guacamole (directions not included, because…it’s guac)
- Homemade poblano sour cream (recipe included)
- Shredded cheese, diced tomatoes, cilantro, lime (duh)
First, let’s talk about the pecans. Good quality pecans will make all the difference. Don’t skimp. Go for the good stuff. You can use halves, pieces, or minced nuts. Your call.
- In a medium skillet, melt 1/4 cup butter.
- Add 2 cups of pecans (makes enough for about 4-6 tacos).
- Toss pecans in the melted butter until completely coated.
- Add 1/3 cup of your favorite taco seasoning.
- Continue to heat and stir pecans until coated in deliciousness.
- Remove from heat and spread in a single layer on a baking sheet lined with foil. Doesn’t hurt to spray a tiny bit of oil on there.
- Bake for 15-20 minutes at 300 degrees, flipping, stirring, turning them after about 8-10 minutes.
So that’s simple enough. Now for the poblano sour cream! This stuff? I’m kind of proud of having the idea and thrilled with how it turned out. Aside from being kickass on tacos, it makes a fantastic chip dip.
First, you’ll roast your peppers.
- Put 3-5 poblano peppers on a foil-lined baking sheet.
- Broil on high for 8 minutes or so. Turn them and broil the other side for another 8-10. The skin will turn black, bubbly, crispy.
- Immediately put them in a sealed plastic bag or a tightly covered bowl and let sit for 20 minutes. This steams them and makes it easy to remove the skins.
- When cool enough to handle safely, remove and discard the blackened skins.
- Remove seeds.
Throw the peppers and about a tablespoon of fresh cilantro (if desired) in a food processor until puréed. Add the purée to 1 cup of sour cream and mix thoroughly. Throw some on your taco, and put a big pile on your plate, because you are going to want more!
Build your taco as desired and enjoy!