Primary Ingredients - shrimp, poblano chiles, corn, tortillas, and avocado.

1. Ingredients.

  • 2 tablespoons grapeseed oil, divided.
  • 2 medium poblano chiles, seeded and cut into strips (1 1/2 cups).
  • 1 1/2 cups fresh corn kernels (2 ears).
  • 1 teaspoon finely ground sea salt, divided.
  • 3/4 teaspoon black pepper, divided.
  • 12 ounces large peeled, deveined raw shrimp.
  • 8 5-in. corn tortillas.
  • 1 ripe avocado, sliced.
  • Lime wedges.

2. How to Make It.

Step 1.

Place 1 tablespoon of the oil in a large cast-iron skillet; heat over high. Add chiles; cook, stirring occasionally, until slightly softened, about 5 minutes. Add corn; cook, stirring occasionally, until corn and chiles are charred and softened, about 10 minutes. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer mixture to a plate; cover to keep warm. Wipe skillet clean.

Step 2.

Add remaining 1 tablespoon oil to skillet; return to high heat. Add shrimp and remaining 1/2 teaspoon each of salt and pepper; cook, stirring occasionally, until just opaque, about 3 minutes. Remove from heat; cover to keep warm.

Step 3.

Warm tortillas according to package directions. Divide shrimp, corn-chile mixture, and sliced avocado evenly among tortillas. Serve with lime wedges.


Source: Health.
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