Whenever I’m in Miami, I am amazed at the amount of produce that I can’t get in Barcelona. Obviously, the population is decidedly more Latin American here than over there, so the markets cater to them. But I can’t help wanting to buy everything, almost obsessively.
I love Poblano peppers. I love the deep green hue, almost brown, that is unlike any other pepper. I love how smooth and, elegant, dare I say they are. So I designed this dish entirely around the poblanos.
I had never made this before, hoping that my flavor combinations would turn out ok. This was not just ok, it was Gosh Darn Delicious! Even my mother, who is a total skeptic when it comes to trying something new, was smacking her lips and licking the last bits of the tacos as she happily ate all three!
Slightly charring the Poblanos brings out their smoky flavor, and the addition of the pineapple to the slaw…..genius! Every third bite or so you get this amazing sweetness that really complements the shrimp. Now, for the shrimp I used this seasoning pack that you get all over Florida, I am not sure if you can find it elsewhere.
This is a simple combination of achiote, which is a seed that gives a wonderful color to your foods and is used in Mexican and other Latin American countries. It also has cilantro and garlic salt, etc. You can easily substitute all these things if you can’t find any of this in your local market. Apart from that, some fresh onions, tomatoes, cilantro and lime juice, and you’re good to go!
So, here’s what you’re going to need:
Makes about 10 tacos
For the Slaw:
1/2 cabbage, shredded
3 Poblano peppers, charred, peeled and seeded, and thinly sliced
1 small handful shredded carrots
1/8 cup sugar
1/3 cup cider vinegar
1/3 cup mayonnaise
1 tsp yellow mustard
1/2 tsp ground coriander
1 1/2 tbsp vegetable oil
1 tbsp garlic salt
1 tbsp hot sauce, such as Louisiana or Tabasco if you’re in a pinch
1/4 cup chopped pineapple
In a small bowl, mix all the ingredients except for the cabbage, carrots, poblanos and pineapple. Combine all the ingredients to make a dressing. Then in a large bowl, pour it over the cabbage, carrots, poblanos and pineapple. Mix well, and refrigerate for at least an hour.
For the shrimp:
3/4 lb peeled and deveined shrimp
2 tomatoes, chopped
1/2 large onion, chopped
1 packet of sazon goya
Dash of ground cumin
Dash of garlic salt
1 tbsp fresh cilantro, minced
1 lime, juiced
10 corn tortillas
In a large sauté pan, add a drizzle of olive oil, onions and the spice packet. Cook over high heat, about 7 minutes or until the onions start to soften. Add the tomatoes and lower the heat to medium, cooking another 10 minutes or until a you have a thick sauce.
Turn the heat up again to high, and add the shrimp and cook for 5 minutes, or until pink. Add the fresh cilantro and lime juice.
Warm your tortillas in the microwave, wrapped in paper towels, for about a minute. To assemble, on the tortilla, spoon a bit of the shrimp, so that every tortilla has about 3-4 shrimp, and top with a dollop of the slaw. Try not to scarf them down like I did, and enjoy, cause once they’re gone, you’re gonna want more!
From my kitchen to yours,