Description
Warm corn tortillas piled with blistered poblano peppers, juicy shrimp, and melty cheese, offering big flavor with minimal fuss.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 poblano peppers, diced
- 1 medium onion, diced
- 1 tablespoon chili powder
- Salt and freshly ground black pepper, to taste
- 8–12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Avocado cilantro sauce, for serving
Instructions
- Preheat the oven to 400°F (200°C). Place a rack in the center.
- Heat a large skillet over medium-high and add 1–2 tablespoons of neutral oil.
- Add the diced onion and poblano. Sauté for 4–6 minutes until softened and starting to char.
- Push vegetables to one side and add shrimp in a single layer. Cook about 2 minutes per side.
- Season with chili powder, salt, and pepper. Stir to coat and remove from heat.
- Warm corn tortillas in a skillet or microwave.
- Spoon the mixture onto each tortilla and top with shredded cheese.
- Arrange on a baking sheet and bake for 10–12 minutes until crisp and cheese is melted.
- Serve hot with avocado cilantro sauce.
Notes
Best served with lime wedges, avocado cilantro sauce, and toppings like pico de gallo and pickled red onions. Store leftovers in an airtight container for up to 3 days.