Southwestern Shrimp Tacos.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, southwestern shrimp tacos. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Southwestern Shrimp Tacos is one of the most well liked of recent trending foods in the world. It is easy, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Southwestern Shrimp Tacos is something that I've loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have southwestern shrimp tacos using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Southwestern Shrimp Tacos:
- {Make ready 10 oz of Small Shrimp.
- {Get 10 oz of (30) 51/60 Shrimp, peeled and deveined.
- {Take 1 of Poblano Pepper.
- {Prepare 1 of Red Onion.
- {Make ready 1 of Roma Tomato.
- {Make ready 1 of Lime.
- {Make ready 1 tbsp of Southwest Spice Blend.
- {Prepare 4 tbsp of Sour Cream.
- {Take 1 tsp of Sriracha Sauce.
- {Get 6 of Flour Tortillas.
- {Get 1/4 tsp of Sugar.
- {Get 1 tbsp of Cooking Oil.
- {Prepare of Salt and Pepper, to season.
Instructions to make Southwestern Shrimp Tacos:
- 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..
- Rinse shrimp under cold water, then pat dry with paper towels..
- In a medium bowl, combine shrimp, Southwest base, and a squeeze of lime juice. Set aside to marinate..
- 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..
- .
- 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..
- 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..
- Add another drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3 to 4 minutes..
- Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper..
- Meanwhile, wrap tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds..
- Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and Crema..
- Serve and Enjoy!.
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