Crispy Shrimp & Poblano Tacos with Cilantro Crema Sauce
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!