Cooking Instructions
- 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!
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