Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

• For the crispy shrimp tacos:
• 1 lb. raw shrimp, peeled & deviened (fresh or frozen)
• 1 poblano pepper (or pasilla pepper)
• ½ cup white onion (or ½ of a white onion)
• 2 Tbsp fresh cilantro, finely chopped
• 1 garlic clove, minced
• 2 tsp chili powder
• ½ tsp salt
• ¼ tsp cayenne (optional)
• 2 cups shredded Monterrey jack cheese
• 6 Corn tortillas
• For the avocado cilantro sauce (optional):
• 2 medium avocados
• 1 garlic clove
• ⅓ cup cilantro, chopped (leaves & stems)
• 2 Tbsp lime juice
• ¼ tsp garlic salt

To make the avocado cilantro sauce:

1. Add all of your ingredients to a food processor and blend until smooth. Then cover your sauce and keep it stored in the fridge until you're ready to serve.
2. To make your shrimp & poblano filling:
3. If using frozen shrimp, thaw your shrimp completely and remove the tail shells. Then cut each shrimp into thirds.
4. Next heat a large skillet over medium-high heat and spray it with cooking spray. Once it's hot, add your chopped poblano peppers and onion and saute them until just tender. (About 2 minutes.) Then add your shrimp, garlic, chili powder, cayenne and salt and saute again until the shrimp are cooked through. (About 2-3 more minutes.) Stir in your cilantro and transfer the shrimp mixture to a bowl once done.
5. To make your tacos:
6. Turn your oven on to 425 degrees and line a large baking sheet with parchment paper.
7. Then lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake them for 2-3 minutes. (You need them just soft enough to fold over your filling.) Then take the pan out of the oven andlayer each tortilla on one side with cheese, your shrimp and poblano mixture and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”
8. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
9. Serve immediately with your avocado cilantro sauce or favorite toppings!

Every oven is different so I would start checking your tacos around 10 minutes to make sure they aren’t burning.

*Your tacos may look “soft” when they come out of the oven but they’ll crisp up as they cool.