Shrimp Chalupas with Roast Poblano Sauce Recipe

Recipe By Slurrp

Treat yourself to a flavorful and satisfying Mexican dish with these Shrimp Chalupas with Roast Poblano Sauce. The chalupas are made with crispy corn tortillas topped with succulent shrimp, fresh vegetables, and a zesty roast poblano sauce. The shrimp is seasoned with a blend of spices and quickly cooked until tender and juicy. The roast poblano sauce adds a smoky and slightly spicy flavor to the dish. Serve these shrimp chalupas as a main course or as a crowd-pleasing appetizer.

4.1
21 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Shrimp Chalupas with Roast Poblano Sauce
plan
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ingredients serve

Ingredients for Shrimp Chalupas with Roast Poblano Sauce Recipe

  • 2 Corn Tortillas
  • as required Olive Oil For Brushing
  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/4 Small Onion, Diced
  • 1/4 Poblano Pepper, Seeded And Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Cumin
  • As required Salt To Taste
  • as needed Diced Tomatoes, Sliced Avocado, And Chopped Cilantro For Topping

Directions: 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.
Nutrition
value
240
calories per serving
13 g Fat20 g Protein11 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    20g
  • Carbs
    11g
  • Fiber
    3g

MacroNutrients

  • Carbs
    11g
  • Protein
    20g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    113mg
  • Iron
    3mg
  • Vitamin A
    260mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    21mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    < 1mg
  • Phosphorus
    208mg
  • Selenium
    37mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp