These Roasted Pepper, Zucchini and Corn Rajas Shrimp Tacos are a favorite taco recipe in my household. This post is sponsored by Wolf Gourmet. I received a set of their gorgeous stainless steel pans to review.
I posted a funny meme on my Facebook page the other day ” If you had to choose between eating tacos every day or being skinny for the rest of your life, which would you choose? Hard or soft tacos?” Now I don’t want to get into the skinny not skinny debate since I believe healthy people can come in all shapes and sizes and body shaming isn’t my thing, but I LOVE that 99% of the responses were what kind of taco they would eat. I love tacos. I am a huge fan of crispy or hard shell chicken tacos and shrimp tacos, but I also love soft shell tacos Al pastor. Especially with pineapple. And a margarita.
When Wolf Gourmet sent me this gorgeous pots and pans set, I knew I wanted to make a recipe that used many of the pans so I could test them all out. They were so shiny and new, I almost didn’t want to cook with them but just stare at them. But I needed to test them and see how well they cook and clean up after. You can see the full set online at Bloomingdales to see what all is in the set.
One thing I love most about this Rajas shrimp tacos recipe is the charred peppers and chiles. I love the extra smoky flavor they lend to the recipe. I char them over an open flame over my stove then place in a pot with a lid to steam the charred peels off. If you don’t have a gas stove this can be done with a grill or in an oven under the broiler. Keep the oven door slightly open and turn the peppers and chiles often to char evenly on all sides. I used the Wolf Gourmet 6 Qt Dutch Oven for steaming.
I LOVE pans like this one here. The 3.5 QT saute pan, because it is deep enough to hold a large recipe AND it has a lid. I have a few pans that don’t have lids and I wish they did. Certain recipes I make I tend to have to turn the heat down when kids need me for homework help or whatever takes my attention away from cooking and a lid would be great to help keep the meal warm without losing any moisture. AND this is the pan that I am giving away!! Valued at $329.99.
Tacos are my favorite food and has quickly become my kids’ favorite too. They want every day to be ” Taco Tuesday”. Needless to say, we have tacos several days a week. Another thing I love about these Rajas shrimp tacos is the Rajas are so delicious and would go great with any protein or on their own for a veggie taco. I love adding in shrimp for a quick cooking and healthy protein. The Rajas can be made ahead of time and slowly reheated before serving. Just wait to add the yogurt or cream in until before serving.
So whether you are a soft shell or hard shell taco lover, I am sure you would love these Rajas shrimp tacos. And even more so if you get to make them in a brand new Wolf Gourmet pan of your very own!
For the Rajas:
- 3-4 Poblano peppers (about 3/4 lb)
- 1-2 red bell peppers ( about 3/4 lb)
- 3 tbsp Olive oil, divided
- 1 large white onion, peeled, cut in half then sliced into 1/4” strips
- 3 garlic cloves, minced
- 1 tsp Mexican Oregano
- ground black pepper
- 1 LB zucchini, diced into 1/2” pieces
- 1 C corn kernels, if frozen no need to thaw
- 1 1/4 cup Greek yogurt
- 1 C Cilantro, chopped
- 2/3 C Cotija cheese, crumbled
- Limes, sliced
- 12-16 - 6” corn tortillas
- oil for lightly frying tortillas
For the Rajas:
- Char the peppers over an open flame ( if you have an electric stove these can be charred under a broiler in an oven just keep a close eye on them) turning often to char all sides well. Place in a deep pan, such as a Dutch oven, and place the lid on for 15 minutes to steam the charred sides off. Rinse under cool water and remove the charred sides, pull the stems and seeds out and slice into 1/4” strips
- In a large sauté pan with tall sides, Heat 1 tablespoon of the oil and add in the sliced onion over medium-high heat. Cook onions until starting to brown but still firm, stirring frequently, about 6-7 minutes. While the onions are cooking, heat a smaller pan with one tablespoon of oil and add in the diced zucchini and corn over medium-high heat. Cook until the zucchini starts to brown. Once the onions are soft in the middle and crispy on the edges add in the minced garlic, oregano, pepper and chile strips and stir until fragrant and well mixed. About one minute. Add in the zucchini and corn, stir for about 30 seconds then add in the Greek yogurt and mix until everything is coated. Season with salt and pepper.
For the Shrimp:
- In a separate frying pan, heat the remaining tablespoon of olive oil, add the shrimp, season with salt and pepper and sauté until pink and translucent. Remove from pan and dice into 1/2” pieces.
- In a small pan heat a little oil and fry the tortillas until soft for soft tacos, or until crispy, flipping a few times to brown bot sides, then fold in half to let cool for harder shell tacos.
- Place about 1/3 cup of the Rajas mixture in or on a tortilla, top with 1/4 c of the diced shrimp. Top with chopped cilantro, some crumbled Cotija cheese and serve will a lime slice. Repeat for however many tacos you want.
Thanks again to Wolf Gourmet for sending me this gorgeous pan set to review. I received no other compensation. All opinions are my own. I am thrilled with how well these pans cooked so evenly and cleaned up beautifully.