Shrimp and Poblano Pepper Tacos
This is a variation of chicken tacos; this time we fill them with shrimp and strips of poblano pepper.
Reviewed by Editorial Team of Kiwilimón
|
5 comentarios
Ingredients
4
Servings
- 12 tortillas
- 1/2 onions, chopped into cubes
- 1 clove garlic
- 1 kilo pink shrimp
- 3 Poblano chiles, in strips, seedless
- 2 tablespoons wheat flour
- 5 tomatoes, in cubes, for the tomato sauce
- 4 guajillo chiles, boiled, seedless, for the tomato sauce
- 1/4 onions, chopped, for the tomato sauce
- 1 clove garlic, for the tomato sauce
- 1 sprig epazote, for the tomato sauce
- 1/2 cups chicken broth, for the tomato sauce
- avocados, for garnish
- salt
- pepper
Preparation
30 mins
0 mins
Low
- In a skillet with a little oil, sauté the onion with the garlic; then add the shrimp, poblano chiles, and season with salt and pepper.
- Let cook for 5 minutes and sprinkle in the flour to reduce the moisture of the mixture.
- Once cooked, let cool slightly and fill the flour tortillas with the mixture, close (with a toothpick) and fry until golden brown.
- In a saucepan with oil, fry one part of the tomatoes over low heat along with the chopped onion, garlic, and epazote.
- Blend the other part of the tomato with the guajillo chiles and the chicken broth. Cover and cook until the tomatoes break down and form a sauce; finally, adjust the seasoning with salt.
- Serve the tacos topped with the tomato sauce and garnish with avocado strips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by