Shrimp Chalupas with Roast Poblano Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Brush both sides of the corn tortillas with olive oil and place them on the prepared baking sheet.
• STEP 3.Bake in the preheated oven for 10-12 minutes, or until the tortillas are crispy and golden brown.
• STEP 4.In a large skillet, heat olive oil over medium heat.
• STEP 5.Add the shrimp and cook for 2-3 minutes per side, or until they are pink and cooked through.
• STEP 6.Remove the shrimp from the skillet and set aside.
• STEP 7.In the same skillet, add diced onion, diced poblano pepper, minced garlic, cumin, and salt.
• STEP 8.Cook until the onion and pepper are softened, about 5 minutes.
• STEP 9.Transfer the mixture to a blender or food processor and blend until smooth.
• STEP 10.Return the sauce to the skillet and add the cooked shrimp.
• STEP 11.Cook for an additional 2-3 minutes, or until the shrimp are heated through.
• STEP 12.To assemble the chalupas, spread a spoonful of the roast poblano sauce on each crispy tortilla.
• STEP 13.Top with cooked shrimp, diced tomatoes, sliced avocado, and chopped cilantro.
• STEP 14.Serve the shrimp chalupas immediately.

Storage and Serving

• Leftover roast poblano sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• Reheat the sauce in a saucepan over low heat before using.
• Serve the shrimp chalupas with a squeeze of fresh lime juice and a sprinkle of crumbled queso fresco for extra flavor.