Southwest Shrimp Tacos

🥘 Ingredients

• cooking oil
  1 unit
• flour tortillas
  1 unit
• hot sauce
  1 unit
• lime
  1 unit
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• shrimp
  1 unit
• sour cream
  1 unit
• southwest spice blend
  1 unit
• sugar
  1 unit

🍳 Cookware

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

1. 

   1

   Wash and dry produce. Zest and quarter lime . Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 tbsp. Finely dice roma tomato . Halve, deseed, and slice poblano pepper into ¼-inch-thick strips.

   lime: 1 unit, red onion: 1 unit, roma tomato: 1 unit, poblano pepper: 1 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: 1 unit, southwest spice blend: 1 unit
3. 

   3

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

   sugar: 1 unit
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 mixture reaches a drizzling consistency. Season with salt.

   sour cream: 1 unit, hot sauce: 1 unit
5. 

   5

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Transfer to a plate. Add another drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, ⏱️ 3 minutes . Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.

   cooking oil: 1 unit
6. 

   6

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

   flour tortillas: 1 unit