Vegetarian Pecan Tacos with Poblano Sour Cream

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.

Preheat oven to 300 F.

In a medium skillet over medium heat, melt butter. Add pecans. Toss pecans in the melted butter until completely coated. Add taco seasoning. Continue to heat and stir pecans until coated in deliciousness—just a minute or two. Remove from heat.

Line a cookie sheet with foil and lightly oil the foil. Spread pecans on foil in a single layer. Bake for 15-20 minutes at 300 F, flipping, stirring and turning them after about 8-10 minutes. Remove from oven and set them aside. Turn your oven to broil.

Now it’s time for the poblano sour cream. Put the 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 and crispy. Remove from oven. Immediately put them in a sealed plastic bag or a tightly covered bowl and let them 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 cilantro in the food processor and process until puréed. If you don’t have a processor, just mince it very well. Add it into a bowl with the sour cream and mix well.

Load up your warm tortilla with pecans, shredded cheese, tomatoes, more fresh cilantro…whatever you like! Add a big dollop of poblano sour cream and enjoy!