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!