Pipián Verde Shrimp Tacos
- Sonora
- 4 servings
-
Difficulty: Moderate
- 45 mins
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Difficulty: Moderate
4 servings
45 mins
Ingredients:
Pipián Verde Sauce
2 tbsp avocado oil
2 poblano peppers
½ medium onion
2 garlic cloves
1 lb tomatillos, about 7, husks removed and rinsed
¾ cup pepitas
½ cup almonds
1 tbsp sesame seeds
½ tsp coriander seeds
½ tsp cumin seeds
1 cup vegetable broth
Shrimp Taco
8 Guerrero® Sonora Style 8 in. Tortillas
¼ cup avocado oil
1 lb shrimp, 26/30, peeled, deveined, and rinsed
1 tbsp smoked paprika
1 tbsp ancho chili powder
Salt to taste
1 cup baby spinach, roughly chopped
4 tbsp Cotija cheese
4 tbsp cilantro
Toasted pepitas and sesame seeds
how to make it:
Step 1: Pipián Verde Sauce
Preheat oven to 425 °F. Line a baking tray with foil, and add poblanos, onion, garlic, and tomatillos to the tray. Drizzle on oil and toss to coat. Place the tray in the hot oven and let roast for 10-15 minutes. Once poblanos are tender and slightly blistered, remove tray from the oven and add ingredients to a blender. In a heavy-bottom skillet over medium heat, add pepitas, almonds, sesame seeds, coriander seeds, and cumin seeds. Toss frequently until toasted and fragrant, no more than 5 minutes. Transfer to the blender. With all ingredients in the blender, add 1 cup of broth and blend. Season with salt to taste. Place in a heat-safe bowl and cover to keep warm until ready to use.
Step 2: Shrimp Tacos
In a small bowl, toss shrimp with paprika, chili powder, and salt. Working in two batches, heat a heavy-bottom skillet over medium heat and add half the oil. Once hot, add half the shrimp in a single layer. Cook for 2-3 minutes per side, or until fully cooked. Remove to a heat-safe bowl and cover to keep warm. Repeat with second batch of shrimp. On a hot pan or over an open flame, warm your tortillas. Evenly distribute spinach, shrimp and top with 2 tbsp of Pipián sauce. Garnish with fresh cilantro, Cotija cheese, and toasted pepita seeds and sesame seeds. Serve with additional sauce on the side.
55 mins prep
