Step-by-Step Guide to Prepare Homemade Southwestern Shrimp Tacos

Southwestern Shrimp Tacos.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, southwestern shrimp tacos. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Southwestern Shrimp Tacos is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. Southwestern Shrimp Tacos is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have southwestern shrimp tacos using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Southwestern Shrimp Tacos:

1. {Make ready 10 oz of Small Shrimp.
2. {Take 10 oz of (30) 51/60 Shrimp, peeled and deveined.
3. {Prepare 1 of Poblano Pepper.
4. {Make ready 1 of Red Onion.
5. {Make ready 1 of Roma Tomato.
6. {Take 1 of Lime.
7. {Prepare 1 tbsp of Southwest Spice Blend.
8. {Get 4 tbsp of Sour Cream.
9. {Prepare 1 tsp of Sriracha Sauce.
10. {Make ready 6 of Flour Tortillas.
11. {Make ready 1/4 tsp of Sugar.
12. {Take 1 tbsp of Cooking Oil.
13. {Prepare of Salt and Pepper, to season.

Instructions to make Southwestern Shrimp Tacos:

1. Zest and a quarter lime. Halve and peel onion. Finally dice onion until you have 2 tablespoons worth and thinly sliced the remaining onion. Finally dice tomato. Halve, core, and size poblano into 1/4 inch thick strips..
2. Rinse shrimp under cold water, then pat dry with paper towels..
3. In a medium bowl, combine shrimp, Southwest base, and a squeeze of lime juice. Set aside to marinate..
4. In a second medium bowl, combine diced onion, tomato, half the lime zest, quarter teaspoon sugar, and a squeeze of lime juice to taste. Season with salt and pepper..
5. .
6. In a small bowl, combine sour cream with as much hot sauce as you’d like. Stir in 1 teaspoon of water at a time until mixture reaches a drizzling consistency. Season with salt..
7. Heat a large drizzle of oil in a large skillet over medium high heat. Add Poblano, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 7 minutes. Transfer to a bowl..
8. Add another drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3 to 4 minutes..
9. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper..
10. Meanwhile, wrap tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds..
11. Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and Crema..
12. Serve and Enjoy!.

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