"So happy to do this collaboration with my friends from @Promegauk and use their beautiful Poblanos brought from Puebla, Mexico, so nice to taste real flavors from home with the best quality ingredients. Seafood tacos were in my cravings for a while! I warmed up my homemade tortillas, added some Chihuahua Cheese on top and let it melt, then topped my tacos with delicious shrimps cooked in butter, mezcal, a bit of lime juice and a touch of cilantro, a good drizzle of this delicious creamy salsa made with the blistered poblano peppers and Serrano chili, creme fraiche, garlic and more cilantro of course! let's get the mezcal and get ready to celebrate the beautiful things of Mexico."
Seafood Tacos With Blistered Poblano Salsa
3
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From holasus
What a great dish for a fun and festive dinner party from Susana @holasus. Every dish she does is beautiful, and has such flair. Seafood tacos--need I say more?
Seafood Tacos with Blistered Poblano salsa
Makes 12 tacos
Ingredients:
12 corn tortillas.
250 gms of Chihuahua Cheese.
750 gms of Jumbo Shrimps (without the shells and deveined).
1 tbsp of Irish butter.
Olive oil
1 shot of Mezcal.
1 lime (plus more to serve).
1bunch of cilantro.
1 poblano pepper,
3 serrano chilies.
1/2 white onion.
1 garlic clove.
1/2 cup creme fraiche.
1/2 cup greek yoghurt.
Maldon salt.
Black pepper
Directions:
Start by charring your poblano pepper or blistering straight into your stove flame, keep turning with some kitchen tongs make sure all the sides are charred evenly, once is ready place your chili directly into a ziploc bag and close it, let it rest for 20 minutes the steam helps loosen up the charred skin and makes it easier to peel off.
After 20 minutes get your poblano and peel the skin off, clean it well and just cut the stem off, don't worry about the seeds it's all part of the flavor, reserve on the side.
Prepare a hot pan with a drizzle of olive oil and add your serrano chilies without the stems and cut in half lengthwise, add the onions roughly chopped and garlic clove, fry a little bit and add a pinch of maldon salt.
Place your poblano pepper in your blender, and the fried garlic onion chili mixture, add a handful of cilantro with the stems, the creme fraiche, greek yoghurt , a drizzle of olive oil, a pinch of maldon salt and black pepper, you can add a bit of water to help blending. Blend it all really well until you get a smooth salsa, don't forget to taste and adjust seasoning if necessary.
For your shrimp add a drizzle of olive oil into a frying pan, heat it up and add your shrimp, add the butter and turn your shrimps with some kitchen tongs, let them get a bit of color and add your mezcal, flambé your shrimps and let the alcohol evaporate a little, turn the heat of add your cilantro roughly chopped and the lime juice, a pinch of maldon salt and stir, it's ready to serve.
Get your tortillas on a hot pan or comal, add slices of chihuahua cheese on top and let it melt, once is melted, place your tortillas with cheese on a plate, add a spoonful of delicious shrimps and juices on top, a good amount of poblano salsa, fresh cilantro and shaved serrano chili, and get ready to enjoy don't forget to share these with friends and mezcalitos, salud!