These Crispy Shrimp and Poblano Tacos are a fantastic treat! Packed with crunchy shrimp and tasty poblano peppers, they are sure to make your taste buds dance.
The avocado cilantro sauce is creamy and refreshing, bringing everything together. I can’t help but pile on extra sauce—it’s just that good! 🌮
Making these tacos is a breeze. Just fry the shrimp, sauté the poblano, and give the sauce a quick blend. Perfect for a fun dinner or lunch with friends!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If you have dietary restrictions, you can swap shrimp for grilled chicken or tofu for a different take. I love using large shrimp for that nice bite!
Poblanos: These peppers add flavor without too much heat. If you can’t find them, use green bell peppers or jalapeños for more spice. Roasting them is a nice touch for extra depth!
Corn Tortillas: Small corn tortillas are perfect for tacos. You could use flour tortillas if you prefer a softer texture, but I find corn tortillas bring a delightful crunch.
Avocados: Ripe avocados make the best sauce. For a lighter option, replace half the avocado with Greek yogurt. This keeps the creaminess while adding a bit of tang!
Shredded Cheese: Monterey Jack and Cheddar are great choices. If you’re lactose intolerant, try a dairy-free cheese or skip it entirely for a fresher taste.
How Do I Get My Shrimp Crispy Without Overcooking Them?
Getting crispy shrimp is all about the right cooking time and temperature. To ensure they’re perfectly cooked and slightly crispy, follow these simple steps:
- Preheat your oven to the right temperature (400°F) to get a nice roast.
- Spread the shrimp and poblanos out in a single layer on the baking sheet. Don’t overcrowd them; this helps with crispiness.
- Keep an eye on them while baking! They usually take about 15-20 minutes, depending on their size.
- After baking, if you want more crispiness, broil them for a minute or two at the end. Just watch closely so they don’t burn!
Crispy Shrimp and Poblano Tacos with Avocado Cilantro Sauce
Ingredients You’ll Need:
For the Tacos:
- 1 lb shrimp, peeled and deveined
- 2 medium poblanos, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 garlic clove, minced
- Salt to taste
- 1-2 tbsp water (to thin the sauce, as needed)
How Much Time Will You Need?
This tasty recipe takes about 10 minutes to prep and another 20-25 minutes to cook. Overall, you’re looking at about 35 minutes from start to finish. It’s quick and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that your shrimp and poblanos get nice and crispy while they bake. Line a baking sheet with parchment paper to make for easy cleanup later.
2. Prepare the Shrimp and Poblanos:
In a mixing bowl, toss together the peeled shrimp, diced poblanos, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix it well so everything is coated nicely with the seasonings!
3. Bake the Mixture:
Spread the shrimp and poblano mixture out on your prepared baking sheet in a single layer. Pop it in the oven and let it bake for 15-20 minutes. You’ll know it’s ready when the shrimp are pink and slightly crispy.
4. Make the Avocado Cilantro Sauce:
While the shrimp are baking, let’s whip up the sauce! In a blender or food processor, put in the ripe avocados, fresh cilantro, lime juice, minced garlic, and a pinch of salt. Blend everything together until smooth, adding water a little at a time until you reach the consistency you like.
5. Warm the Corn Tortillas:
Next, grab a dry skillet and heat the corn tortillas until they’re warm and flexible. This will make them easier to fill and fold later on.
6. Assemble Your Tacos:
Now it’s time to put everything together! Take a handful of the baked shrimp and poblano mixture and place it onto each tortilla. Add a sprinkle of shredded cheese on top for that delicious cheesy goodness.
7. Melt the Cheese:
Once your tacos are assembled, pop them back in the oven for another 5-7 minutes. This will melt the cheese and give it a nice golden color—yum!
8. Serve and Enjoy!
When they come out of the oven, garnish with chopped cilantro and serve with lime wedges and the avocado cilantro sauce on the side. Squeeze a little lime over your tacos for an extra burst of flavor and enjoy every bite!
Can I Use Frozen Shrimp for These Tacos?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before starting. To thaw quickly, place the shrimp in a sealed bag and submerge in cold water for about 15-20 minutes. Pat them dry before seasoning to avoid excess moisture.
What Can I Substitute for Poblano Peppers?
If you can’t find poblanos, you can substitute with green bell peppers for a milder flavor, or jalapeños for extra heat. Just chop them up similarly and cook them along with the shrimp.
Can I Make the Avocado Cilantro Sauce Ahead of Time?
Absolutely! You can make the sauce a day in advance. Just store it in an airtight container in the refrigerator to keep it fresh. To prevent browning, press plastic wrap directly against the surface of the sauce before sealing the container.
How to Store Leftover Tacos?
Store any leftover tacos in an airtight container in the fridge for up to 2 days. For best results, keep the shrimp and cheese separate from the tortillas to maintain their crispness. Reheat in the oven or a skillet for the best texture!
