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Shishito Pepper Tacos
Blistered shishito peppers tuck into small, warm corn tortillas with a quick lemon-chili mayonnaise. A sprinkle of flaky salt finishes this simple snack from the grill.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Makes
- 8 small or 4 large tacos
Estimated total time: 25 minutes.
Let’s make it.
Prepare the peppers and sauce.
Heat a grill or grill pan to medium-high. Wash the shishito peppers and dry thoroughly. Toss with just enough olive oil to coat lightly, starting with 1 tablespoon. In a small bowl, stir the mayonnaise with the cayenne, chili powder, lemon juice and a small pinch of fine salt. Taste and adjust.
Blister the peppers.
Grill the peppers in a single layer, using a grill basket if needed. Turn occasionally and cook for about 6–10 minutes, until tender and blistered on several sides. Transfer to a plate and sprinkle with a little flaky salt. Once cool enough to handle, remove the stems.
Warm and assemble.
Warm the tortillas on a clean, cooler part of the grill or in a dry skillet for about 20–30 seconds per side, until soft. Spread with the lemon-chili mayonnaise and divide the peppers among eight 4-inch tortillas or four 6-inch tortillas. Cut larger peppers into shorter pieces if needed and serve immediately.
From the kitchen
- Shishito heat varies, so add cayenne to the mayonnaise gradually.
- Use enough oil to coat the peppers lightly; they should not be dripping when they go onto the grill.
- Our 4-inch Street Taco Corn Tortillas make the snack-sized version. Choose Original or Turmeric 6-inch tortillas for larger tacos.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas