Tacos de Camaron y Raja en Crema (Shrimp and Poblano Cream Tacos)

1. Wash and dry poblano peppers. Roast using your preferred method. Air fry at 400°F for 10 minutes.
2. Leave in air fryer to “sweat” for 10 minutes and then peel the skin and remove the seeds.
3. Slice the poblano peppers and onion. Put to the side.
4. In a bowl, add Greek yogurt, light mayonnaise, mustard, and almond milk. Make sure it is well combined.
5. Pat shrimp dry and cut into smaller pieces if desired.
6. Melt margarine and cook shrimp for 2-3 minutes on each side or until they are pink.
7. Remove shrimp and add oil spray if needed.
8. Add onion and minced garlic. Cook 3 minutes or until onions are translucent.
9. Add frozen corn and cook for additional 3 minutes.
10. Lower the heat to the lowest possible setting. Add poblano peppers, mix well, and cook for 4 minutes.
11. Add the cream mixture and shrimp. Combine well and cook for 3 minutes.
12. Add in cheese, turn off the heat, and combine well.
13. To serve: divide 1.5 cups of shrimp mixture amongst 4 warm corn tortillas.
14. Add tacos to a comal with avocado oil spray and cook for 2 minutes on each side or until golden brown.