Shrimp and mozzarella folded into warmed corn tortillas make for tasty tacos. Drizzle with poblano cream sauce and queso fresco to complete the triumph.
What You Need
Original recipe yields 12 servings
1-1/2 cups low fat (2%) milk
3 poblano chile peppers, roasted, peeled, seeds and veins removed
1-1/2 tsp. granulated chicken bouillon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1-1/2 tsp. Cajun seasoning
1 lb. uncooked medium shrimp, peeled, deveined, tails removed, rinsed and patted dry
1 Tbsp. canola oil
1 garlic clove, chopped
1/2 cup chopped yellow onion
12 (6-inch) corn tortilla s, warmed
3/4 cup KRAFT Shredded Mozzarella Cheese
1/4 cup crumbled queso fresco
fresh cilantro, chopped for garnish
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Let's Make It
Combine milk, poblano peppers, bouillon, cream cheese in a blender container. Blend until smooth, set aside.
In a large bowl combine Cajun seasoning and shrimp. Toss to evenly season.
Heat oil in a large sauté pan over low medium heat. Stir in garlic and onion and cook for approximately 1 minute or until onion is tender. Add shrimp. Stir, cooking evenly; approximately 5-7 minutes or until shrimp is thoroughly cooked.
Place 3-4 cooked shrimp and 1-½ tablespoons shredded mozzarella in each tortilla and fold. Drizzle tacos with poblano cream sauce and queso fresco and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.