shrimp tacos with poblano pesto

One of my favorite breakfast spots is The Ridgeback Cafe. They make delicious savory breakfast crepes and are topped in poblano sauce. Since that first taste, I've been on the lookout for a poblano sauce recipe to rival theirs. This is a pretty good substitute. It's a poblano pesto recipe adapted from this one at Foodnetwork.com.


  • 2 poblano peppers, seeded
  • 1/2 cup grated parmesan
  • 1/2 cup fresh cilantro
  • 2 cloves of garlic
  • 1 tablespoon chili powder
  • 1/4 cup olive oil
  • salt to taste
Put all of the ingredients in the food processor and mix until it reaches your desired consistency. All you need to do next is decide how to use it.

I poured the entire batch of pesto in a nonstick frying pan with 1 pound of fresh shrimp and let it all cook together for about 4 minutes on medium high until the shrimp was done. I put the shrimp on warm tortillas with some coleslaw mix (the dry kind in the bagged salad section.) Then I just spooned some extra pesto out of the pan on top.

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