Recipe Archives->Mexican->Shrimp Tacos 03

Shrimp And Poblano Pepper Tacos
Serves 2

2 poblano peppers
4 flour tortillas (6-inch)
2 teaspoons olive oil
1/2 cup chopped onion
2 ounces lean ham, cut into strips (about 1/2 cup)
3/4 pounds peeled and deveined shrimp
1 teaspoons lemon juice
Salt and freshly ground pepper
2 tablespoons chopped cilantro
Pinto Bean Salad

Heat broiler. Place peppers on a foil-lined tray under the broiler
for about 3 minutes per side, until skin is charred. Meanwhile,
wrap tortillas in foil and place on bottom oven rack to warm. When
peppers are cool enough to handle, discard charred skin and cut
flesh into strips, removing seeds. (Turn off broiler but leave
tortillas in oven.)  Heat oil a nonstick skillet over medium-high
heat. Cook onion and ham 2 minutes. Add shrimp and cook 3 minutes.
Toss with lemon juice and  salt and pepper to taste. Sprinkle with
cilantro. Divide shrimp mixture and  pepper strips among tortillas,
folding in half in a taco shape.


Pinto Bean Salad
Serves 2

2 teaspoons olive oil
2 teaspoons lemon juice
1 1/2 cup canned, rinsed and drained pinto beans
2 tablespoons chopped cilantro
2 tablespoons diced cotija or Parmesan cheese
Salt and freshly ground pepper

Mix oil and lemon juice in a bowl. Add beans, cilantro, cheese and
salt and pepper to taste. Toss well. 

Printable version: shrimp-tacos03.txt.