Make the salsa by mixing together 2 tablespoons of the diced onion, the tomatoes, kiwis, juice from half the lime, the cilantro, garlic powder, salt, and pepper.
Set aside.
Make the lime crema by mixing together the juice from the other half of a lime and the sour cream.
Set aside.
Heat the olive oil in a large skillet over medium-high heat,
Add the rest of the onion and the poblano pepper.
Saute about 10 minutes until onions soften and poblano starts to brown.
Add the shrimp and chili lime seasoning.
Cook about 8 minutes or until shrimp are just cooked.
Serve in tortillas topped with salsa and crema.
Notes
Try serving these as lettuce wraps if you don’t do tortillas.