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Export 11 ingredients for grocery delivery
Step 1
• Wash and dry all produce. • Halve, core, and slice poblano into ¼-inch-thick strips. Halve and peel onion. Finely dice onion until you have 2 TBSP (4 TBSP for 4 servings); thinly slice remaining. Finely dice tomato. Zest and quarter lime (for 4, zest 1 lime and quarter both).
Step 2
• Rinse shrimp* under cold water, then pat dry with paper towels. • In a medium bowl, combine shrimp, Southwest Spice, and a squeeze of lime juice. Set aside to marinate.
Step 3
• In a second medium bowl, combine diced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper.
Step 4
• In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
Step 5
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. • Add another large drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, 3-4 minutes. • Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
Step 6
• Meanwhile, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. • Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and crema. Serve.
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30 minutes