Rajas Poblanas with Spiced Lime Grilled Shrimp

Rajas Poblanas with Spiced Lime Grilled Shrimp

Total Time: 00h 40m
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.)

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  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.