Ingredients

Roasted Vegetables
2–3 plum tomatoes
1 head of garlic, cloves unpeeled

Shrimp Filling
1.5 lbs medium shrimp, peeled, deveined, chopped into bite-sized pieces
1 small onion, finely diced
1 poblano pepper, quartered and sliced into strips
1 serrano or jalapeño pepper, minced (remove seeds and ribs for less heat)
1 head of roasted garlic, made into paste
1/2 tsp ground cumin
1/2 tsp allspice
1/2 tsp coriander
1 tbsp tomato paste
1 tbsp Worcestershire sauce
Kosher salt and pepper, to taste
2 tbsp olive oil
1 tbsp butter
1/4 cup gold tequila (for deglazing)
Juice of 1 lime

Cheese
1 cup Oaxaca cheese, shredded (sub with Monterey Jack if unavailable)

Tortillas
8 corn or flour tortillas

Preparation Steps

Roast the tomatoes and garlic: Preheat oven to 400°F (200°C). Place tomatoes and unpeeled garlic cloves on a baking sheet, drizzle with olive oil and a pinch of salt. Roast 20–25 minutes until tomatoes are blistered and garlic is soft. Cool, peel garlic, mash into paste, and roughly chop tomatoes.
Cook the vegetables: Heat olive oil and butter in a skillet. Add onion and cook until translucent. Add poblano and jalapeño, sauté until softened but still slightly crisp.
Add roasted tomatoes and garlic: Stir into the skillet with the other vegetables.
Season and deglaze: Add cumin, allspice, and coriander; cook 1 minute. Stir in tomato paste and cook 1–2 minutes. Deglaze with tequila, ignite to burn off alcohol, and reduce by half. Stir in Worcestershire sauce.
Cook the shrimp: Add shrimp, season with salt and pepper, cook 2–3 minutes until pink and opaque. Remove from heat, finish with lime juice.
Assemble tacos: Heat a pan or griddle. Lay tortilla, sprinkle cheese, allow it to melt. Spoon shrimp mixture onto half, fold, and grill until toasted and cheese is melted.
Serve: Plate immediately with lime wedges.
Suggested sides: Pair with cabbage slaw and citrus vinaigrette, guacamole, or Mexican rice/black beans for a full meal.

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