This one is for Papa John. His famous poblano peppers with Monterey Jack charred on the barbeque, served with BBQ shrimp tacos. So good - enjoy! 

INGREDIENTS:

Pappa Johns Poblano Peppers:
Poblano peppers, cored and sliced lengthwise
Monterey Jack cheese (sub plant-based cheese)
JF Spicy Salt, to taste

BBQ Shrimp Tacos:
Shrimp 
Avocado Oil
JF Spicy Salt
Grain-free tortilla, toasted 

TOPPINGS:

Red onion, sliced thin on the mandolin
Cabbage, sliced thin on the mandolin 
Mango, sliced 
Avocado, sliced 
Pickled jalapeños 
Hot sauce 

PROCESS:

Pappa Johns Poblano Peppers
Barbecue the peppers over a high flame. Using tongs, turn them to char both sides, allowing them to blister slightly. Be careful not to overcook the peppers. They should still have some bite to them. 

Once charred, add slices of Monterey Jack cheese inside, as Pops says ‘the mouth’ of the peppers, eyeball it! He uses about 2 slices of cheese per half pepper. Let the cheese melt; season with JF Spicy Salt.

Remove the peppers from the grill, cool slightly, about 3-5 minutes. You don’t want the cheese to ooze everywhere. You want it to solidify a bit. Using a large knife or cleaver, chop the peppers very fine.

BBQ Shrimp Tacos
Coat your shrimp in avocado oil and season generously with JF Spicy Salt. Over the same flame, begin to barbeque the shrimp on either side. Season with additional JF Spicy Salt as they cook, flipping halfway through. Remove from heat when you have an even charr. 

Begin to build your tacos using the toasted, grain-free tortilla as your base. Layer on Papa John’s poblanos, your shrimp, red onion, cabbage, mango, avocado, pickled jalapeños, hot sauce, and any other taco favorites.