Servings: 4
For the Shrimp:
- 1 lb. Shrimp, deveined and peeled
- 1 Poblano Pepper, chopped
- 2 Garlic Cloves, minced
- 1 cup Corn
- 2 tbsp. Parsley, chopped
- 2 tsp. Chili Powder
- 1/2 tsp. Salt
- 1/2 tsp. Chili Pepper Flakes
- Juice of 1 Lime
For the Cilantro Crema Sauce:
- 1/2 cup Plain Greek Yogurt
- 1/3 cup Fresh Cilantro
- Zest and Juice of 2 Limes
- 1 tbsp. Olive Oil
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
For the Tacos:
- 3 tbsp. Olive Oil
- 8-12 Corn Tortillas, preferably thin corn tortillas
- 2 cups Monterey Jack or Mozzarella Cheese, shredded
- BUBBL’R Blood Orange Mango Mingl’r, for serving