Southwestern Shrimp Tacos.
Hey everyone, I hope you are 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 food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Southwestern Shrimp Tacos is one of the most popular of current trending meals in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Southwestern Shrimp Tacos is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook southwestern shrimp tacos using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Southwestern Shrimp Tacos:
- {Get 10 oz of Small Shrimp.
- {Prepare 10 oz of (30) 51/60 Shrimp, peeled and deveined.
- {Take 1 of Poblano Pepper.
- {Get 1 of Red Onion.
- {Prepare 1 of Roma Tomato.
- {Make ready 1 of Lime.
- {Take 1 tbsp of Southwest Spice Blend.
- {Make ready 4 tbsp of Sour Cream.
- {Prepare 1 tsp of Sriracha Sauce.
- {Make ready 6 of Flour Tortillas.
- {Take 1/4 tsp of Sugar.
- {Take 1 tbsp of Cooking Oil.
- {Take 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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