How to Makes Southwestern Shrimp Tacos to Try at Home

Southwestern Shrimp Tacos.

Southwestern Shrimp Tacos You can cook Southwestern Shrimp Tacos using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Southwestern Shrimp Tacos

  1. You need 10 oz of Small Shrimp.
  2. Prepare 10 oz of (30) 51/60 Shrimp, peeled and deveined.
  3. You need 1 of Poblano Pepper.
  4. Prepare 1 of Red Onion.
  5. Prepare 1 of Roma Tomato.
  6. You need 1 of Lime.
  7. Prepare 1 tbsp of Southwest Spice Blend.
  8. You need 4 tbsp of Sour Cream.
  9. It’s 1 tsp of Sriracha Sauce.
  10. You need 6 of Flour Tortillas.
  11. You need 1/4 tsp of Sugar.
  12. You need 1 tbsp of Cooking Oil.
  13. You need of Salt and Pepper, to season.

Southwestern Shrimp Tacos instructions

  1. Zest and a quarter lime. Halve and peel onion. Finally dice onion until you have 2 tablespoons worth and thinly sliced the remaining onion. Finally dice tomato. Halve, core, and size poblano into 1/4 inch thick strips..
  2. Rinse shrimp under cold water, then pat dry with paper towels..
  3. In a medium bowl, combine shrimp, Southwest base, and a squeeze of lime juice. Set aside to marinate..
  4. In a second medium bowl, combine diced onion, tomato, half the lime zest, quarter teaspoon sugar, and a squeeze of lime juice to taste. Season with salt and pepper..
  5. .
  6. In a small bowl, combine sour cream with as much hot sauce as you’d like. Stir in 1 teaspoon of water at a time until mixture reaches a drizzling consistency. Season with salt..
  7. Heat a large drizzle of oil in a large skillet over medium high heat. Add Poblano, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 7 minutes. Transfer to a bowl..
  8. Add another drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3 to 4 minutes..
  9. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper..
  10. Meanwhile, wrap tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds..
  11. Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and Crema..
  12. Serve and Enjoy!.

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