Southwestern Shrimp Tacos

Name: Southwestern Shrimp Tacos
Total time: 2100 s
Yield: 2 People
Cuisine: American
Ingredients: 10 oz Small Shrimp; 10 oz (30) 51/60 Shrimp, peeled and deveined; 1 Poblano Pepper; 1 Red Onion; 1 Roma Tomato; 1 Lime; 1 tbsp Southwest Spice Blend; 4 tbsp Sour Cream; 1 tsp Sriracha Sauce; 6 Flour Tortillas; 1/4 tsp Sugar; 1 tbsp Cooking Oil; Salt and Pepper, to season

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

with Pico de Gallo & Sriracha Crema

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

with Pico de Gallo & Sriracha Crema

Saved

Ingredients

35min

2 People

10 ozSmall Shrimp
10 oz(30) 51/60 Shrimp, peeled and deveined
1Poblano Pepper
1Red Onion
1Roma Tomato
1Lime
1 tbspSouthwest Spice Blend
4 tbspSour Cream
1 tspSriracha Sauce
6Flour Tortillas
1/4 tspSugar
1 tbspCooking Oil
Salt and Pepper, to season

Saved

Steps

35min

1

Zest and a quarter lime. Halve and peel onion. Finally dice onion until you have 2 tablespoons worth and thinly sliced the remaining onion. Finally dice tomato. Halve, core, and size poblano into 1/4 inch thick strips.
2

Rinse shrimp under cold water, then pat dry with paper towels.
3

In a medium bowl, combine shrimp, Southwest base, and a squeeze of lime juice. Set aside to marinate.
4

In a second medium bowl, combine diced onion, tomato, half the lime zest, quarter teaspoon sugar, and a squeeze of lime juice to taste. Season with salt and pepper.
5
6

In a small bowl, combine sour cream with as much hot sauce as you’d like. Stir in 1 teaspoon of water at a time until mixture reaches a drizzling consistency. Season with salt.
7

Heat a large drizzle of oil in a large skillet over medium high heat. Add Poblano, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 7 minutes. Transfer to a bowl.
8

Add another drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3 to 4 minutes.
9

Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
10

Meanwhile, wrap tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds.
11

Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and Crema.
12

Serve and Enjoy!

Saved

Cooksnaps

Saved

The Cast Iron Soulé @CastIronSoule

on May 22, 2021 02:15

Forsyth, GA

No culinary experience. Watched a lot of Food Shows, and just enjoy cooking new things. I’m trucker, so most of my meals are made when I am home. I dabble in both my own creations as well as sharing some of the best from other recipes such as HelloFresh and online searches. Presentation, obviously, is all me.