Serves 1
Directions
- 1Start by cutting and cleaning your shrimp.
- 2Season the shrimp with salt, black pepper, garlic powder, and onion powder. Set aside.
- 3Roast the chiles poblanos in a comal or air fry them until ready to peel.
- 4Prepare the sauce by blending a third of a white onion, three garlic cloves, about a third cup of sour cream, three spoonfuls of mayonesa, the juice of one lemon, paprika, and half a can of chipotle en adobo (or a whole one, depending on desired spiciness).
- 5Add some of the prepared sauce to the seasoned shrimp.
- 6Peel and slice the roasted chiles poblanos into strips and set aside.
- 7Cook the shrimp in a cast iron skillet or a normal cazuela, making sure not to overcook them.
- 8Cover a tortilla with the same sauce used for the shrimp.
- 9Add the sauced tortilla to the cast iron skillet.
- 10Top the tortilla with your favorite cheese (e.g., Oaxaca and mozzarella).
- 11Add the cooked shrimp to the tortilla.
- 12Fold the taco over.
Ingredients
- shrimp
- salt
- black pepper
- garlic powder
- onion powder
- chiles poblanos
- 0.33 cup white onion
- 3 garlic cloves
- 0.33 cup sour cream
- 3 spoonfuls mayonesa
- 1 lemon lemon juice
- paprika
- 0.5 can chipotle en adobo
- tortilla
- Oaxaca cheese
- mozzarella cheese
Equipment
comalair fryerblendercast iron skilletcazuela
Tips
- Do not overcook your shrimp, or they will taste like plastic.
- A cast iron skillet gives the tacos an extra touch.
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