Southwestern Shrimp Tacos | with Pico de Gallo and Hot Sauce Crema

Wash and dry all produce. Core, deseed, and slice poblano into ¼-inchthick strips. Halve and peel onion. Finely dice onion until you have 2 TBSP (¼ cup for 4 servings); thinly slice remaining. Finely dice tomato. Zest and quarter lime (quarter both limes for 4).

Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, Southwest Spice, and a squeeze of lime juice. Set aside.

In a second medium bowl, combine diced onion, tomato, a squeeze of lime juice to taste, half the lime zest, and ¼ tsp sugar (½ tsp for 4 servings). Season with salt and pepper.

In a small bowl, combine sour cream and as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add a large drizzle of oil and shrimp to pan. Cook until shrimp are pink and cooked through, 3-4 minutes. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.

Meanwhile, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide shrimp and veggies between tortillas. Top with pico de gallo and crema. Serve.