Skillet Shrimp Tinga with Ancho Adobo

How to make it

1. Pat the shrimp dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a heavy skillet over medium-high and caramelize the shrimp until deeply colored.
3. Add the aromatics with the poblano peppers and avocado; cook until fragrant and just tender.
4. Build the ancho adobo sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over warm tortillas.