Southwestern Shrimp Tacos

with Pico de Gallo & Sriracha CremaIngredients

10 oz Small Shrimp

10 oz (30) 51/60 Shrimp, peeled and deveined

1 Poblano Pepper

1 Red Onion

1 Roma Tomato

1 Lime

1 tbsp Southwest Spice Blend

4 tbsp Sour Cream

1 tsp Sriracha Sauce

6 Flour Tortillas

1/4 tsp Sugar

1 tbsp Cooking Oil

Salt and Pepper, to seasonSteps

1. 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. 2.

   Rinse shrimp under cold water, then pat dry with paper towels.
3. 

4. 3. In a medium bowl, combine shrimp, Southwest base, and a squeeze of lime juice. Set aside to marinate.

   

5. 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.

   

6. 

7. 5. 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.

   

8. 6. 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.

   

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