Southwestern Shrimp Tacos

• Rinse shrimp* under cold water, then pat dry with paper towels. • In a medium bowl, combine shrimp, Southwest Spice, and a squeeze of lime juice. Set aside.

• In a second medium bowl, combine diced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper.

• In a small bowl, combine sour cream with remaining lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. • Add a large drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3-4 minutes. Stir in juice from remaining lime wedges. Season with salt and pepper.