Shishito Pepper Tacos

shishito pepper tacos
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons dried Mexican oregano
  • 1 tablespoon lard or vegetable oil
  • 4 cloves garlic, minced
  • 1 medium white onion, thinly sliced
  • 1 tablespoon kosher salt
  • 3 cups heavy cream
  • 3/4 pound shishito peppers, stemmed and quartered lengthwise
  • 12 corn tortillas, warmed
  • 2 limes, each cut into 6 wedges


In a large skillet, stir the oregano over medium until fragrant, about 15 seconds. Transfer to a bowl.

Heat the lard in the skillet until shimmering. Add the garlic; cook until golden, about 2 minutes. Add the onion; season with salt and cook until softened, about 2 minutes. Add the cream; reduce the heat to low. Simmer, stirring often, until thick enough to coat a spoon, about 30 minutes. Add the shishitos and oregano; simmer until peppers soften, about 10 minutes.

Place 3 tortillas on each plate. Top with the shishito mixture (it will be very saucy). Squeeze a few lime wedges over the tacos; serve the remaining wedges on the side.