Ingredients
- ¼ oz. Cilantro
- ½ oz. Grated Cotija Cheese
- 2 oz. Guacamole
- 1 Poblano Pepper
- 1 Red Onion
- 1 Roma Tomato
- 8 oz. Shrimp
- 6 Small Flour Tortillas
- Sour Cream
- 1 oz. Tomato Chipotle Butter
Steps
1. Prepare Ingredients
Halve and peel onion. Slice halves into thin strips. Core tomato and cut into ¼" dice. Mince cilantro (no need to stem). Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Combine tomato, guacamole, and a pinch of salt and pepper in a mixing bowl. Set aside. Pat shrimp dry, and season all over with ¼ tsp. salt and a pinch of pepper.
2. Start the filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until beginning to soften, 1-2 minutes. Add poblano and stir occasionally until lightly charred and tender, 3-5 minutes.
3. Finish the filling
Working in batches if necessary, add shrimp and a pinch of pepper to pan. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove from burner. Add chipotle tomato butter and stir to combine.
4. Warm the tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
5. Finish the dish
Plate dish as pictured on front of card, filling tortillas with filling. Garnish with guacamole, sour cream, cilantro, and cheese (crumbling with hands if necessary).