sheet pan blackened shrimp poblano tacos
Hey look, a healthier recipe to suit your January resolution goal thingies!
Ingredients
- 1 1/2 lb jumbo shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 poblano peppers, deseeded and thinly sliced
- 1 bag yellow corn tortillas
- 2 cups shredded slaw
- 2 avocados, mashed
- fresh cilantro and lime juice, to serve
Greek yogurt ranch
- 1 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4-1/3 cup buttermilk, to thin
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- Pat the shrimp very dry with paper towels and add to a bowl. Toss with 1 tablespoon extra virgin olive oil, the smoked paprika, oregano, garlic and onion powders, cayenne pepper, and a pinch each of salt and pepper. Spread onto one side of the baking sheet.
- Toss the sliced poblanos with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread onto the opposite side of the baking sheet.
- Roast for 8-10 minutes until the shrimp are opaque. If desired (and if you didn't use parchment on your baking sheet), switch the broiler to high for the final 2-3 minutes.
- For the ranch: in a bowl, combine the Greek yogurt, lemon juice, parsley, dill, onion powder, garlic powder, and 1/4 cup of buttermilk. Add more buttermilk as needed to thin. Season to taste with salt and pepper.
- Warm the tortillas in the microwave or char over an open gas flame/dry cast iron skillet. Spread mashed avocado onto each, then add a handful of slaw. Divide the shrimp and poblanos amongst the tacos. Finish with a drizzle of ranch, some chopped cilantro, and fresh lime juice, as desired.
Notes
*Jumbo shrimp: Jumbo, colossal, etc. are not universal sizes. Look for 13-15 ct./lb.