Smoky roasted poblano peppers become the base for bubbling melted cheese and tender, boldly seasoned shrimp in these soft flour tortilla tacos. Cooking the flattened peppers directly on the griddle beneath the cheese gives every taco its distinctive layered filling.

Recipe at a Glance

Servings: 4 (8 tacos)   |   Prep Time: 20 minutes

Cook Time: 25 minutes   |   Total Time: 45 minutes

Difficulty: Intermediate   |   Cost: Moderate ($$$)

Region/Ethnic Origin: Mexican-inspired / Tex-Mex

Ingredients

For the roasted poblanos

• 4 medium poblano peppers
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

For the seasoned shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice

For the cheese and tortillas

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Oaxaca cheese or low-moisture mozzarella
• 8 small flour tortillas (about 6 inches each)
• 1 tablespoon butter
• Lime wedges, for serving (optional)

Instructions

Roast the poblano peppers

1. Preheat the broiler. Set the oven broiler to high and arrange the poblano peppers on a foil-lined baking sheet.

2. Char the peppers. Broil for 8–12 minutes, turning occasionally, until the skins are blistered and charred on all sides.

3. Steam the peppers. Transfer to a bowl, cover tightly, and let stand for 10 minutes.

4. Peel and clean. Once cool enough to handle, remove the skins, stems, seeds, and membranes, keeping the peppers intact.

5. Flatten and season. Open each pepper into a flat sheet, cut into two portions to make eight pieces, pat dry, brush lightly with the measured olive oil, and season with salt.

Season and cook the shrimp

6. Dry the shrimp. Pat the shrimp dry with paper towels.

7. Prepare the seasoning. Combine the olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper in a bowl.

8. Coat the shrimp. Add the shrimp and toss until evenly seasoned.

9. Heat the griddle. Heat a large skillet or griddle over medium-high heat and arrange the shrimp in one layer, in batches if needed.

10. Cook the shrimp. Cook for about 2 minutes per side, depending on size, until opaque, lightly browned, and 145°F in the center.

11. Finish with lime. Drizzle with lime juice, toss gently, and keep warm.

Prepare the cheesy poblano layers

12. Combine the cheeses. Mix the shredded Monterey Jack and Oaxaca cheeses.

13. Preheat the griddle. Heat a large nonstick griddle or skillet over medium heat.

14. Arrange the poblanos. Place one or two flattened poblano pieces on the griddle, inner sides facing upward.

15. Add the cheese. Sprinkle about 3/8 cup of the cheese mixture on each pepper, letting a little extend beyond the edges.

16. Melt and lightly brown. Cook for 2–3 minutes until the cheese melts and bubbles and the edges become lightly golden. Briefly cover if necessary.

17. Lift the cheesy poblanos. Slide a wide spatula under each pepper, keeping the cheese attached.

Assemble and serve

18. Warm the tortillas. While the cheese melts, warm the tortillas in a separate skillet lightly coated with the measured butter, 20–30 seconds per side.

19. Transfer the poblano layers. Place one cheese-covered poblano on each warm tortilla, cheese side up.

20. Add the shrimp. Divide the cooked shrimp evenly among the eight tortillas, directly over the melted cheese.

21. Fold and serve. Fold gently and serve immediately with lime wedges, if desired.

Cook’s Notes

Keep the poblanos intact: Flatten them gently so each portion supports the melted cheese. Pat them dry to reduce splattering.

Control the heat: Medium heat allows the cheese to melt without burning. A wide spatula makes transfer easier.

Prepare ahead: Roast and peel the poblanos in advance, then refrigerate and dry them before griddling. Cook the shrimp just before serving.

Serving Suggestions

Serve with a crisp cabbage slaw, avocado, or a spoonful of Creamy Chipotle Sauce. Offer extra lime wedges at the table.

Beverage Suggestions

Pair with sparkling lime water, iced hibiscus tea, or a chilled citrus drink.