Jumbo shrimp tacos with melted cheese, chipotle cream, and mango salsa.
Ingredients
Scale
Measurement units
- 16 whole jumbo shrimp, butterflied
- 8 whole flour tortillas
- 2 cup Oaxaca cheese
- 1 whole poblano, roasted and sliced
- ½ cup Mexican crema
- 1 pepper chipotle in adobo, minced
- 1 whole mango, diced
- ¼ cup red onion, diced fine
- ½ cup cilantro
- 3 tbsp lime juice
- 2 cloves garlic cloves
- 3 tbsp butter
- ½ tsp salt
Ingredients
Scale
Measurement units
- 16 whole jumbo shrimp, butterflied
- 8 whole flour tortillas
- 2 cup Oaxaca cheese
- 1 whole poblano, roasted and sliced
- ½ cup Mexican crema
- 1 pepper chipotle in adobo, minced
- 1 whole mango, diced
- ¼ cup red onion, diced fine
- ½ cup cilantro
- 3 tbsp lime juice
- 2 cloves garlic cloves
- 3 tbsp butter
- ½ tsp salt
Instructions
Make the chipotle cream
Blend crema with chipotle until smooth.
Ingredients
- crema (½ cup)
- chipotle (1 pepper)
Make the mango salsa
Combine diced mango, red onion, half the cilantro, 2 tbsp lime juice, pinch of salt.
Ingredients
- mango (1 whole)
- onion (¼ cup)
- cilantro (¼ cup)
- lime (2 tbsp)
- salt (½ tsp)
Cook the shrimp
Sauté garlic in butter. Add butterflied shrimp, season. Cook 2 minutes per side until just done. Set aside.
Ingredients
- shrimp (16 whole)
- garlic (2 cloves)
- butter (2 tbsp)
Make the tacos
Butter griddle. Place tortilla, add cheese on one half with poblano strips. When melting, add 2 shrimp per taco. Fold over, crisp both sides.
Equipment
- griddle
Ingredients
- tortillas (8 whole)
- cheese (2 cup)
- poblano (1 whole)
Add the final drizzle
Drizzle with chipotle cream. Top with mango salsa and remaining cilantro.
Before you cook
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