Grilled Shrimp Soft Tacos with Lemony Roasted Poblano Salsa
From Chef Rob Citto, Publix Apron's Cooking School Chef
Shrimp Taco Ingredients
1½ pounds large shrimp, peeled & deveined
1 gallon zip-top bag
1 lemon, zested & juiced
½ teaspoon crushed red pepper flakes
⅛ cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 small flour tortillas
½ cup Mexican crema
1 (4 ounce) bag finely shredded cabbage
2 cups Cheddar cheese, finely shredded
Lemony Roasted Poblano Salsa Ingredients:
Yields about 3 cups
4 poblano peppers, roasted, peeled, seeded & diced
1 medium sweet onion, halved & peeled
1 tablespoon olive oil
4 roma tomatoes, seeded & diced
1 Hass avocado, peeled, seeded & diced
1 teaspoon ground cumin
½ bunch green onions, sliced
2 lemons, zest & juiced
3 tablespoons cilantro, chopped
Kosher salt & freshly ground black pepper
Shrimp Taco Directions
Place the shrimp into the zip top bag and add lemon zest & juice, crushed red pepper flakes, olive oil, kosher salt & black pepper. Distribute the spices and seasonings over the shrimp well. Seal the bag and place into the refrigerator for at least 1 hour but not too much longer as the shrimp will begin to cook because of the acid from the lemon juice.
Preheat a grill pan on high heat.
Place the shrimp onto the grill and grill 1-2 minutes on each side. While the shrimp is cooking, warm flour tortillas in the oven or in a microwave. Lay the warm tortillas out onto a clean work surface and spread the crema on each tortilla. Evenly distribute the cabbage, Cheddar cheese and grilled shrimp. Top each taco with a couple tablespoons of the Lemony Roasted Poblano Salsa and serve.
Lemony Roasted Poblano Salsa Directions:
Preheat grill or grill pan on high heat. Place peppers and onions in a bowl and coat lightly with olive oil. Place peppers over an open flame to char the skins on all sides until blackened. Remove charred peppers from the flame and place into a bowl, cover bowl with plastic film. Allow peppers to cool to room temperature. Remove charred skin, seeds and stems from the peppers and discard. Dice peppers into small pieces and place into a medium bowl.
Place onions cut side down on the grill, for 3-4 minutes. Turn onions and cook for an additional 3-4 minutes. Remove onions from the grill and cool to room temperature. Dice onions into small pieces and place into the bowl with the peppers.
In the bowl with the peppers and onions, add the tomatoes, avocado, cumin, green onions, lemon zest and juice and cilantro. Mix well and season to taste with salt and pepper. The salsa can be made a day in advance and store in an airtight container in the refrigerator.