This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 poblano pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
½ yellow onion , thinly sliced
½ red onion , thinly sliced
For the Shrimp
1 ½ lb medium shrimp, peeled and de-veined
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon red pepper flakes
6-8 Old El Paso Tortillas
Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the shrimp and marinate for 20 minutes.
Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the shrimp mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the shrimp from the skillet and add the vegetables. Sauté until tender and charred. Add the shrimp back into the cast iron skillet and toss to combine.
Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.