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Crispy Shrimp & Poblano Tacos with Cilantro Crema Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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Ingredients
  

For the Shrimp

  • 1 lb. shrimp deveined and peeled
  • 1 Poblano Pepper chopped
  • 2 Garlic Cloves minced
  • 1 cup Corn
  • 2 tbsp. Parsley chopped
  • 2 tsp. Chili Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Chili Pepper Flakes
  • Juice of 1 Lime

For the Cilantro Crema Sauce

  • 1/2 cup Plain Greek Yogurt
  • 1/3 cup Fresh Cilantro
  • 1 tbsp. Olive Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • Zest and Juice of 2 Limes

For the Tacos

  • 3 tbsp. Olive Oil
  • 8-12 Corn Tortillas preferably thin corn tortillas
  • 2 cups Monterey Jack or Mozzarella Cheese shredded
  • BUBBL’R Blood Orange Mango Mingl’r for serving

Instructions
 

  • Preheat oven to 425F. Line a large baking pan with parchment paper. Set aside.
  • Add the tablespoon of olive oil to a large skillet over medium high heat.
  • Add the tablespoon of olive oil to a large skillet over medium high heat.
  • In the meantime, add all the cilantro crema sauce ingredients to a food process or high speed blender. Blend until smooth.
  • Warm up the corn tortillas over a griddle until pliable, about 15-30 seconds each side.
  • Add the corn tortillas to the prepared pan. Generously sprinkle the shredded cheese over the tortillas.
  • Add the shrimp and poblano mix on one side of each tortilla. Fold the tortillas over, sticking a toothpick to keep secure if needed.
  • Brush the top of the tacos with the remaining olive oil. Bake for 8-12 minutes, or until crispy and golden brown. Enjoy warm with the sauce on the side and BUBBL’R Blood Orange Mango Mingl’r for a refreshing drink!