Southwest Shrimp Tacos

🥘 Ingredients

• Roma tomato
  2 unit
• Southwest Spice Blend
  2 tbsp
• cooking oil
  1 tbsp
• flour tortillas
  12 unit
• hot sauce
  2 tsp
• lime
  1 unit
• lime juice
• minced
• paper towels
• pepper
• poblano pepper
  2 unit
• red onion
  2 unit
• salt
• shrimp
  20 oz
• sour cream
  2.667 tbsp
• sugar
  1/2 tsp

🍳 Cookware

• medium bowl
• medium bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Zest and quarter lime . Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice Roma tomato . Halve, deseed, and slice poblano pepper into 1/4-inch-thick strips.

   lime: 1 unit, red onion: 2 unit, Roma tomato: 2 unit, poblano pepper: 2 unit
2. 

   2

   Rinse shrimp under cold water, then pat dry with paper towels . In a medium bowl , toss shrimp with Southwest Spice Blend and a squeeze of lime juice . Set aside to marinate.

   shrimp: 20 oz, paper towels, shrimp, Southwest Spice Blend: 2 tbsp, lime juice
3. 

   3

   In a second medium bowl , combine minced onion, tomato, half the lime zest, 1/4 tsp sugar ( sugar for 20 servings), and a squeeze of lime juice to taste. Season with salt and black pepper .

   minced, sugar: 1/2 tsp, salt, pepper
4. 

   4

   In a small bowl , combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until the crema reaches a drizzling consistency. Season with salt.

   sour cream: 2.667 tbsp, hot sauce: 2 tsp
5. 

   5

   Heat a large drizzle of cooking oil in a large, preferably nonstick, large pan over medium-high heat. Add the poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender ⏱️ 7 minutes . Transfer to a plate. Add another drizzle of oil and the shrimp to the pan. Cook until the shrimp are opaque and cooked through ⏱️ 4 minutes . Stir in the remaining lime zest and the juice from the remaining lime wedges. Season with salt and pepper.

   cooking oil: 1 tbsp
6. 

   6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Divide the tortillas between plates and fill with the shrimp and veggies. Top with pico de gallo and the crema. Serve.

   flour tortillas: 12 unit