Tacos filled with charred poblano peppers and shrimp is a simple Mexican dish that’s perfect for a Cinco de Mayo dinner. The holiday on May 5 celebrates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862.
Pinto beans with cotija cheese is a typical side dish from the Puebla area. Cotija cheese is an aged cheese with a salty and pungent flavor. The most common type is very firm, similar to Parmesan cheese. I have used Parmesan in this recipe, because it is easier to find in a local supermarket.
If pressed for time, use the poblano peppers without charring them. The flavor will be different but the taco still tasty.
Helpful Hints:
— Any type of hard grating cheese can be used in the side dish.
— To save preparation time, buy diced onion found in the produce section of many supermarkets.
— Lemon juice and cilantro are used in both recipes, prepare them at one time and divide for the recipes.
Countdown:
— Place peppers under boiler.
— Prepare the ingredients.
— Assemble the pinto bean salad.
— Make shrimp dish.
Shopping List:
To buy: 2 poblano peppers, 2 ounces lean ham, 3/4 pound peeled and deveined shrimp, 4 6-inch whole wheat flour tortillas, 1 package frozen chopped onion, 1 can pinto beans, 1 bunch cilantro, 1 lemon and 1 small package. Parmesan cheese.
Staples: olive oil, salt and black peppercorns.
SHRIMP AND POBLANO PEPPER TACOS
Recipe by Linda Gassenheimer
2 poblano peppers, (about 1 cup sliced)
4 6-inch whole-wheat flour tortillas
2 teaspoons olive oil
1/2 cup frozen chopped onion
2 ounces lean ham (about 1/2 cup sliced)
3/4 pound peeled and deveined shrimp
1 teaspoon lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
Preheat broiler. Place poblano peppers on a foil-lined tray and place under the broiler for 3 minutes to char (broil until the skin turns black) the peppers. While peppers char, wrap the tortillas in foil and place on a lower shelf in the oven to warm. Remove when peppers are finished and keep warm in foil until ready to use. Turn and char pepper for 3 minutes or until the second side turns black. Cut the pepper into strips, removing seeds.
Heat the oil in a medium-size nonstick skillet over medium-high heat and add the onion and ham. Cook 2 minutes. Add the shrimp and cook 3 minutes. Remove from the heat and toss with lemon juice and salt and pepper to taste. Sprinkle with chopped cilantro. Divide the shrimp among the 4 tortillas and fold in half in a taco shape. Serve 2 tacos per person.
Yield 2 servings.
Per serving: 406 calories (24 percent from fat), 10.9 g fat (2.6 g saturated, 3.1 g monounsaturated), 291 mg cholesterol, 46.5 g protein, 35.6 g carbohydrates, 4.4 g fiber, 692 mg sodium.
PINTO BEAN SALAD
Recipe by Linda Gassenheimer
2 teaspoons olive oil
2 teaspoons lemon juice
1 1/2 cups canned, rinsed and drained pinto beans
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
2 tablespoons Parmesan cheese cut into small pieces
Mix oil and lemon juice in a bowl. Add the beans and toss well. Add cilantro and salt and pepper to taste. Sprinkle cheese on top.
Yield 2 servings.
Per serving: 210 calories (30 percent from fat), 6.9 g fat (1.6 g saturated, 2.7 g monounsaturated), 4 mg cholesterol, 9.7 g protein, 28.4 g carbohydrates, 8.3 g fiber, 248 mg sodium.
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