Crispy Shrimp & Poblano Tacos with Cilantro Crema Sauce

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

1. Preheat oven to 425F. Line a large baking pan with parchment paper. Set aside. 
2. Add the tablespoon of olive oil to a large skillet over medium high heat. 
3. In a large bowl, toss together all the shrimp ingredients until well-combined. Add the content to the heated skillet. Cook for 6-10 minutes, depending on thickness of shrimp, until fully cooked. 
4. In the meantime, add all the cilantro crema sauce ingredients to a food process or high speed blender. Blend until smooth. 
5. Warm up the corn tortillas over a griddle until pliable, about 15-30 seconds each side. 
6. Add the corn tortillas to the prepared pan. Generously sprinkle the shredded cheese over the tortillas. 
7. Add the shrimp and poblano mix on one side of each tortilla. Fold the tortillas over, sticking a toothpick to keep secure if needed. 
8. Brush the top of the tacos with the remaining olive oil. Bake for 8-12 minutes, or until crispy and golden brown. Enjoy warm with the sauce on the side and BUBBL’R Blood Orange Mango Mingl’r for a refreshing drink!