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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce
Ingredients
  • subheading: For the crispy shrimp tacos:
  • 1 lb. raw shrimp, peeled & deviened (tail shells removed)
  • 1 poblano pepper, deseeded & diced*
  • ½ cup white onion, diced
  • 2 Tbsp fresh cilantro, finely chopped
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • ½ tsp salt
  • ¼ tsp cayenne (optional)
  • 2 cups shredded Monterrey jack cheese
  • 6 Corn tortillas
  • subheading: For the avocado cilantro sauce (optional):
  • 2 medium avocados
  • 1 garlic clove
  • ⅓ cup cilantro, chopped (leaves & stems)
  • 2 Tbsp lime juice
  • ¼ tsp garlic salt
Steps
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