Rajas Poblanas with Spiced Lime Grilled Shrimp

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  • Total Time: 40 mins
  • Makes: 4 servings

Traditional “Rajas Poblanas” is simply roasted then sliced poblanos in a cheesy cream sauce. I have kicked up the recipe a notch by adding some fire-roasted corn and zucchini, making it a yummy vegetarian taco filling that can stand alone on its own. Grill some spiced lime shrimp for additional protein. This can be devoured as is or placed inside flour or corn tortillas. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Shrimp/marinade

    12-16 ounces of uncooked shrimp (I used a wild-caught pink shrimp.  Depending on your shrimp size you may need to adjust your seasoning levels and cooking times up or down)

    1/4 cup of Chosen Foods avocado oil

    2-3 teaspoons of Frontier Co-op Organic Original Seafood Seasoning (other great choices would be Frontier Co-op Organic Blackened Seafood Seasoning, Frontier Co-op Organic Cajun Seasoning, Simply Organic chili lime seasoning, Simply Organic chipotle powder)

    1-2 teaspoons of Frontier Co-op maple syrup powdered sugar

    Juice from 2 fresh limes

    Frontier Co-op salt & pepper to taste


    Rajas Poblanas

    4 large poblano peppers

    1 cup of diced zucchini

    1 cup of fire-roasted frozen corn thawed

    2 tablespoons of butter

    1/2-3/4 cup of Mexican crema (If you can’t find crema, creme fraiche or sour cream makes a great substitution.  I used creme fraiche)

    2 cups of easy melting Mexican cheese (I used an already shredded blend of white cheeses: monterey jack, sharp cheddar, queso blanco, asadero)

    1 teaspoon of Simply Organic oregano

    1.5 teaspoons of Simply Organic cumin

    1 teaspoon of Simply Organic coriander

    Frontier Co-op salt & pepper to taste



    Flour/corn tortillas if you are making tacos out of filling

    Fresh cilantro

    Sliced avocado

    Lime wedges to squeeze over cooked shrimp


    1. Combine all shrimp & marinade ingredients in a bowl and let it hang out on the counter while you roast the peppers off.
    2. Dry roast the poblano peppers on your outdoor grill until the skins start to blister & blacken.  You can steam them in a bowl or paper bag for a moment after grilling and then carefully peel the skins off and deseed the peppers and then slicing them into long thin strips.
    3. Heat a large skillet while melting the butter.  Sauté the corn and zucchini until just cooked through.  Add in your spices and pepper strips.   
    4. Stir in your crema and once the sauce is smooth add in your shredded cheese.  Warm through on low until just melted.
    5. Thread your shrimp on a skewer and sprinkle with a little more seasoning of choice and grill according to size & doneness.
    6. You can assemble into tacos with fresh cilantro, avocado and fresh lime squeeze or just serve the grilled shrimp on a pile of the rojas poblanas.

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