Copita's Shrimp Tacos with Rajas and Corn
When Copita's Chef Azari brought this dish out for me to taste, it was a feast for the eyes. One bite of this fresh, flavorful taco and I was hooked!
Give this recipe a try or if you're in the Bay Area, come on over to our new restaurant and rooftop bar, Copita Willow Glen!
Serves 6
Ingredients
1 1/2 tablespoons canola oil
3/4 cup yellow onion, thinly sliced
2 poblano peppers, roasted, peeled and cut into thin strips
1 clove garlic, minced
2 ears corn, cut from the cob
2 small zucchini, ½-inch dice
1/2 cup sour cream
2 cups diced cooked peeled and deveined shrimp
12 corn tortillas
Cilantro sprigs
Lime wedges
Instructions
Heat the oil in a large frying pan over medium high heat. Add the onions, peppers and garlic and cook, stirring occasionally, until the onions are soft, 5 minutes. Add the corn, zucchini and cook, stirring occasionally, until the zucchini is tender, 5 minutes. Add the sour cream and lobster and stir for 1 to 2 minutes. Season with salt.
Warm the tortillas, one by one, in a dry non-stick pan. Fill them with the shrimp mixture. Serve garnished with cilantro sprigs and lime wedges.
Serves 6
