sheet pan blackened shrimp poblano tacos
25 minutes to tacos alright alright alright alright.
As a whole, I don’t think anything I’ve cooked lately takes much longer than 30 minutes (I’ll cut some slack if it’s 35 minutes *maybe* 40 if I’m in a good mood). Perhaps I should change my blog name to Lazy Ass Gourmet.
At present, I’m observing the day from my dining table. Quite gloomy, as our afternoons have proven for the better part of a week. I’m not sure how anyone resides in the Pacific Northwest this time of year, or somewhere that sunlight vanishes for whole days at a time. Not so much the seasonal depression thing in my case, but the constant irritable sinuses – thus playing the game of “am I sick or is it just the weather?” I swear, I thought that was an old wives’ tale when I was a wee lass, but I think I’m transforming into one of those old wives (except not the wife part).
Kinda like how I believe Vicks is the holy grail of cold medicines.
Anywho, a clammy day calls for comfort food – and we’re going a bit healthier today. Look at us! Well, ya’ll are, I’m sitting here noshing on pizza. If you’re shunning such tonight for whatever reason, give these Sheet Pan Blackened Shrimp Poblano Tacos a go-go. Easily ready in 25 minutes. A little smoky, spicy, and well-dressed with cooling homemade ranch.
Truly, inspired by me eating tacos at least once a week lately. Sometimes two. Or more. I do love blackening seafood, and one of my favorite outings lately involves a platter of blackened shrimp tacos from a nearby brewery. Think that might be where this idea originated, at least in part. The poblanos were just because I felt like it. No big sentimental story there.
All Dressed In Black, Black, Black(ening Seasoning)
One nice big pan is your main cooking equipment here. If you don’t own one, well, what the fuck, man?
First, your shrimp. I buy “colossal” shrimp, which is not a universal size. Look for 13-15 count. The less shrimp shrinkage, the better.
Make sure your shrimps are peeled and deveined, and dry them out very well with paper towels. Soggy shrimp won’t hold the seasonings very well. Chuck the dry-ass shrimp into a bowl and toss with your blackening seasoning blend: my favorite combo of smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper. Oh, and some salt and pepper, and a driz of olive oil.
Spread the shrimp onto the sheet pan. Then, slice up a couple poblanos, toss with olive oil, salt, and pepper, and spread onto the opposite side of the sheet pan. I know the photos show them mixed up together, but that’s because it looks prettier that way in photos. Do as I say, not as I do. In this case, at least.
Roast at 450 for 8-10 minutes. High temp equals a nice little crisp on the shrimp and peppers. If you didn’t use parchment paper, switch the broiler to high for the last couple minutes to char that shit up. Fantabulous.
Down On the Ranch
Oh, it’s down on the farm. My bad.
While the shrimp and peppers roast away, whip up the ranch. Very easy, nice and light: Greek yogurt, lemon juice, some dried up leaves (ahem, parsley, dill, onion and garlic powders), and a few splashes of buttermilk. More if you like a thinner ranch. As always, season to taste with salt and pepper.
All that done, it’s taco time, baby.
As far as warming the tortillas goes, I use the dry skillet method to char up the edges. Plop one tortilla at a time in a hot fucking cast iron pan for 30-45 seconds, then flip and repeat on the opposite side. If you have a gas burner, open flame is seriously the best way to get a good crisp.
Or, go simple and microwave your tortillas under damp paper towels. That works, too.
My best practices for assembly: mashed avocado, slaw, shrimp and poblanos, then a drizzle of ranch, a squeeze of lime, and some chopped cilantro. Delish. You can throw on some cotija, too, if that is your will. I usually don’t see the need, but hey, more’s the merrier.
If you’re like me (I hope you aren’t, in many ways), bake up some fries to go along with your tacos. I visited a place the other week that served fries with tacos, and this bitch ain’t going back.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Shrimpedy Doo Da:
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20 Minute Spicy BBQ Shrimp Rice Bowls
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Spicy Buffalo Shrimp Rolls with Creamy Lime Ranch
sheet pan blackened shrimp poblano tacos
Ingredients
- 1 1/2 lb jumbo shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 poblano peppers, deseeded and thinly sliced
- 1 bag yellow corn tortillas
- 2 cups shredded slaw
- 2 avocados, mashed
- fresh cilantro and lime juice, to serve
Greek yogurt ranch
- 1 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4-1/3 cup buttermilk, to thin
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- Pat the shrimp very dry with paper towels and add to a bowl. Toss with 1 tablespoon extra virgin olive oil, the smoked paprika, oregano, garlic and onion powders, cayenne pepper, and a pinch each of salt and pepper. Spread onto one side of the baking sheet.
- Toss the sliced poblanos with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread onto the opposite side of the baking sheet.
- Roast for 8-10 minutes until the shrimp are opaque. If desired (and if you didn't use parchment on your baking sheet), switch the broiler to high for the final 2-3 minutes.
- For the ranch: in a bowl, combine the Greek yogurt, lemon juice, parsley, dill, onion powder, garlic powder, and 1/4 cup of buttermilk. Add more buttermilk as needed to thin. Season to taste with salt and pepper.
- Warm the tortillas in the microwave or char over an open gas flame/dry cast iron skillet. Spread mashed avocado onto each, then add a handful of slaw. Divide the shrimp and poblanos amongst the tacos. Finish with a drizzle of ranch, some chopped cilantro, and fresh lime juice, as desired.
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