Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 poblano pepper, sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 2 tablespoons salsa verde
- sea salt
- 2 cups fresh pineapple chunks
- 1-2 jalapeños, seeded, if desired and chopped
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons lime juice
- warm tortillas and smashed avocado, for serving
- 1/2 cup plain Greek Yogurt or sour cream
- 1/3 cup mayo
- 2 tablespoons fresh lime juice
- 1 cup fresh cilantro
- 1/4 cup fresh chopped chives
- 1 jalapeño, seeded, if desired
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups shredded cabbage, for serving
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Preheat the oven to 450° F.
- 2. On a baking sheet, toss the shrimp and poblano peppers with olive oil, chili powder, salsa verde, and sea salt. Arrange in a single layer. Add the 3/4 cup pineapple (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil. Broil until lightly charred.
- 3. Meanwhile, make the salsa. Toss the remaining pineapple with the jalapeños, cilantro, lime juice, and a pinch of salt.
- 4. To make the ranch. Combine everything in a blender. Blend until smooth. Season with salt.
- 5. Add the cabbage to a large bowl and toss with 1/3 cup of the ranch.
- 6. Stuff the avocado, cabbage, salsa, shrimp, and peppers into the warmed tortillas. Top with ranch and additional salsa.
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/23968shrimp-alfredo-pastalutzflcat4x2-6a0ab5bdb16c4d21baa5bc406586a1a0.jpg)