Mexican · main

Shrimp and Poblano Tacos with Lime Crema

Shrimp and Poblano Tacos with Lime Crema reads sourness 5.6, citrus 5.5 and umami 4.8 on Palate's 0–10 flavor X-ray — a Mexican main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.8 / 10
• Sweet & Fruity — 2.0 / 10
• Sour & Bright — 7.2 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Sourness 5.6 · Citrus 5.5 · Umami 4.8 · Salinity 4.0 · Allium 3.9 · Richness 3.6 · Marine & Briny 3.2 · Herbaceous 3.1 · Heat 2.6 · Funk & Ferment 2.6 · Warm Spice 1.9 · Earthy 1.8 · Sweetness 1.7 · Bitterness 1.2 · Fruity 1.0 · Floral 0.9 · Nutty 0.6

What's in it (15)

• shrimp — 454 g
• poblano chiles — 200 g
• white onion — 110 g
• vegetable oil — 27 g
• garlic — 9 g
• cumin — 5 g
• chili powder — 5 g
• salt — 5 g
• black pepper — 3 g
• sour cream — 118 g
• mayonnaise — 54 g
• limes — 130 g
• corn tortillas — 800 g
• cotija cheese — 57 g
• cilantro — 15 g

Time & effort: about 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 212.7 kcal, 8.5 g protein, 6.1 g fat, 32.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Make the lime crema: in a small bowl, whisk together the sour cream, mayonnaise, the zest and juice of 1 lime, and a pinch of salt until smooth. Cover and refrigerate until ready to serve.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the poblano strips and onion and cook, stirring occasionally, until softened and the edges are deeply charred in spots, 7-8 minutes.
3. Add the garlic and cook until fragrant, about 1 minute, then transfer the poblano-onion mixture to a plate and cover to keep warm.
4. Pat the shrimp dry and toss with the cumin, chili powder, salt, and black pepper.
5. Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the shrimp in a single layer and sear undisturbed until golden on the first side, 1-2 minutes.
6. Flip the shrimp and cook until opaque throughout and the internal temperature reaches 145 F, 1-2 minutes more.
7. Return the poblano-onion mixture to the skillet with the shrimp, squeeze the juice of the remaining lime over the top, and toss to combine; remove from the heat.
8. Warm the tortillas directly over a gas flame or in a dry skillet until lightly blistered and pliable, about 30 seconds per side.
9. Divide the shrimp and poblano mixture among the tortillas, drizzle with the lime crema, and top with the cotija and cilantro.

Dishes with a similar flavor shape

• Fish Tacos with Baja Crema and Cabbage Slaw — Mexican
• Poached Salmon With Dill Horseradish Sauce Recipe — French
• Tandoori Salmon — Indian
• Vietnamese-Style Beef Noodle Soup — Vietnamese
• Chicken Tagine with Preserved Lemon and Olives (Djaj Mcharmel) — Moroccan

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.