Char chiles under broiler; place in paper bag to steam until cool.
Rub off charred skins under cold running water. Remove stems
and seeds, and slice into large matchstick-sized pieces.
In medium saucepan, cook onions in 1 T. oil over medium heat
until soft. Add prepared chiles and cream. Cover and cook for 3
minutes over medium-low heat. Add salt.
Toss shrimp with 1 T. oil and pepper to taste. Grill or sauté until
just cooked through. Keep warm.
Warm tortillas and fill each with shrimp, chile rajas, and cabbie.
Squeeze lime over.
Originally Submitted
2/5/2012
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