Mexican Shrimp and Cheese Tacos

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 whole poblano peppers
• 8 whole fresh corn tortillas (5-inch)
• 1 cup oaxaca cheese or fresh mozzarella, shredded
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 whole fresh lime
• 2 whole garlic cloves
• 1 cup vegetable oil for frying
• ¼ cup crema mexicana or sour cream
• ¼ cup fresh cilantro leaves

Instructions

1. 1

   Roast both poblano peppers directly over a gas flame or under your oven broiler on high, turning every 30 seconds with tongs, until the skin is completely blackened and blistered all over, about 3-4 minutes total. The pepper should smell fragrant and smoky. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes — this loosens the skin.

2. 2

   Once cool enough to handle, peel away the blackened skin under cool running water, rubbing gently with your thumbs. The skin should come off easily. Make a slit along one side and carefully remove the seeds and white membrane, keeping the pepper intact as much as possible. Pat dry with paper towels and set aside.

3. 3

   Pat the 1 lb of shrimp completely dry with paper towels — moisture prevents a good sear. Peel and finely mince 2 garlic cloves. In a small bowl, toss the shrimp with 1 tablespoon of olive oil, minced garlic, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Let sit while you heat the pan.

4. 4

   Set a 12-inch stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances across the surface. The pan should be quite hot — this ensures the shrimp develop a golden, slightly caramelized exterior.

5. 5

   Add the seasoned shrimp in a single layer — don't overcrowd the pan. If they don't all fit, work in two batches. Sear without moving them for 2-3 minutes until the undersides turn opaque coral and golden. Flip and cook the other side for another 1-2 minutes until just cooked through — the shrimp should feel firm but not rubbery when pressed. Transfer to a plate.

6. 6

   Pour 1 cup of vegetable oil into a small saucepan or deep skillet and heat over medium-high heat until it shimmers and reaches 350°F on an instant-read thermometer. To test without a thermometer, drop a small piece of tortilla into the oil — it should sizzle immediately and turn golden in about 15 seconds.

7. 7

   Working with one corn tortilla at a time, carefully slide it into the hot oil. It should immediately puff and bubble. Using tongs, gently fold it in half to create a taco shape while it fries, about 15-20 seconds per side, until it's golden and crispy but still pliable. Transfer to paper towels. Repeat with remaining tortillas.

8. 8

   Working quickly while the tortillas are still warm, layer the filling in each fried tortilla: first, tear one roasted poblano pepper into strips and lay it flat on the tortilla bottom. Top with a handful of the shredded oaxaca cheese — about 2-3 tablespoons. The residual heat from the tortilla and pepper will begin to melt the cheese.

9. 9

   Place 3-4 of the cooked shrimp on top of the cheese. Drizzle with 1 teaspoon of crema mexicana. Finish with a few fresh cilantro leaves and a squeeze of fresh lime juice. Serve immediately while the tortilla is still crispy and the cheese is still warm and melting.

Tools you’ll need

• 12-inch stainless steel skillet
• small saucepan or deep skillet
• instant-read thermometer
• tongs
• paper towels
• small mixing bowl
• knife and cutting board
• plastic wrap

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