Foryoueats: The Sinaloan Secrets For The Best Shrimp Tacos

Name: Foryoueats: The Sinaloan Secrets For The Best Shrimp Tacos
Ingredients: 2 tablespoons (28g) unsalted butter; 1 small white onion (6 ounces; 170g), diced (about 1 cup); 1 large poblano chile (about 3 ounces; 90g), stemmed, seeded, and thinly sliced into 1-inch long strips; 3 medium garlic cloves (15g), minced; 12 ounces plum or Roma tomatoes, diced (about 2 cups) (see notes); 1/3 cup (80ml) tomato purée; 1 teaspoon Diamond Crystal kosher salt, plus more to taste; if using table salt use half as much by volume; 1/4 cup cilantro, chopped (about 16g); 1 pound ( 455g) shrimp, peeled and deveined, and tails removed and cut into 1-inch pieces (see notes); Freshly ground black pepper

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This Sinaloan secret for the best shrimp tacos combines tender shrimp, juicy tomatoes, and aromatic cilantro, all wrapped in warm tortillas. With just the right amount of spice from poblano chiles...

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Ingredients

2 tablespoons (28g) unsalted butter
1 small white onion (6 ounces; 170g), diced (about 1 cup)
1 large poblano chile (about 3 ounces; 90g), stemmed, seeded, and thinly sliced into 1-inch long strips
3 medium garlic cloves (15g), minced
12 ounces plum or Roma tomatoes, diced (about 2 cups) (see notes)
1/3 cup (80ml) tomato purée
1 teaspoon Diamond Crystal kosher salt, plus more to taste; if using table salt use half as much by volume
1/4 cup cilantro, chopped (about 16g)
1 pound ( 455g) shrimp, peeled and deveined, and tails removed and cut into 1-inch pieces (see notes)
Freshly ground black pepper