Shrimp Tacos with Poblano Cream

1 pound peeled and deveined raw shrimp

1 cup flour

1 tablespoon corn starch

salt and pepper, to taste

canola oil

flour tortillas, taco size

shredded cabbage

1 fresh mango, chopped

1 cup fresh pineapple, chopped

1/2 red onion, diced

1/4 cup fresh cilantro, chopped

Poblano Cream

1/2 cup mayonnaise

1 poblano pepper, stem removed and seeded

1/2 cup sour cream

1 bunch cilantro

salt and pepper

To prepare the shrimp: Place a medium sized sauce pan over medium high heat and add canola oil to the pan. Heat till the oil reaches 300 degrees. Place the flour, cornstarch, salt and pepper in a gallon sized ziploc bag and seal. Toss together to mix the ingredients. Now add the shrimp, seal and toss to coat the shrimp. Fry the shrimp in the hot oil till they are golden brown. Remove from the oil and allow them to drain on a paper towel lined plate.

To make the salsa: Simply combine the pineapple, mango, red onion, and cilantro in a medium sized bowl. Add salt and pepper to taste.

To make poblano cream: In a blender combine the mayonnaise, sour cream, poblano pepper and cilantro. Blend till smooth. Add water to thin out as needed. Add salt and pepper to taste.

To serve tacos: place the 3-4 pieces of shrimp on a warm flour tortilla. Add shredded cabbage, mango salsa and then drizzle with the poblano cream.