Taco night is probably one of my favorite dinner nights. We have tacos at least twice a month at our house, if not more. I love how different this meal can be each time, and how easy and quick they are to make. We make everything from chicken tacos, to shredded pork, to Korean beef. We also like to change up the toppings, adding things like roasted peppers, cotija cheese, or shredded cabbage.
I don’t make it every single time, but one of my favorite sauces to add to tacos is this creamy roasted peppers and cilantro sauce. Cilantro and lime
I like to use a blend of poblanos and jalapenos, but you can change it up. I’ve used Serrano peppers in the past in place of the jalapenos when I was looking for more spice, but the jalapeno and poblano blend is my favorite.
2 cups sour cream
2 poblano peppers
2 jalapeno peppers
1/4 c lime juice
1 cup cilantro, chopped
Salt to taste
- Lay peppers out on a pan with tops still on. Roast peppers in the oven on broil until skin is blackened and blistered, turning occasionally to promote even roasting.
2. Once the peppers have cooled, you will need to rub off the skins. I recommend wearing gloves for this process. If the
3. Add the skinned peppers, cilantro, and lime juice to a food processor. Blend until well chopped. Add in sour cream and salt. Blend until mixed.
My favorite way to use this sauce is to drizzle it over the top of a taco in place of sour cream or taco sauce. It goes wonderfully on street tacos, or even in burritos.
What are some of your favorite taco toppings? Let me know in the comments.