These crispy shrimp and poblano tacos are a real treat! Featuring juicy shrimp, tasty poblano peppers, and a yummy avocado cilantro sauce, they make taco night special.
Who doesn’t love the crunch of crispy shrimp? I smile every time I take a bite! Pair them with warm tortillas and you’ve got a fun meal everyone will enjoy.
What I love most is how easy they are to whip up. Just fry the shrimp, grill the peppers, and blend the sauce! In no time, you’ll be munching on these delicious tacos!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best for this recipe, but you can use frozen shrimp if you thaw and drain it properly first. If you have shellfish allergies, consider using chicken or tofu instead.
Poblano Peppers: These are mild and add a lovely flavor. If you can’t find them, try green bell peppers or a mix of jalapeños for a bit of heat.
Cheese: I usually opt for a Mexican cheese blend for extra flavor. Cheddar works too! For a dairy-free option, use vegan cheese or skip it entirely.
Avocados: You’ll want ripe avocados for the sauce; they should give slightly when you press them. If they’re not ripe, try substituting with silken tofu for a creamy texture.
Cilantro: If you’re not a fan of cilantro, fresh parsley gives a nice brightness too!
How Do I Make Sure My Shrimp is Perfectly Cooked?
Cooking shrimp just right can be tricky! To avoid rubbery shrimp, start by heating your skillet on medium-high heat. When adding the shrimp, give them just enough time to turn pink — about 4-5 minutes. Remember, they cook quickly!
- Ensure the shrimp is spread out in the skillet; don’t crowd them.
- You’ll know they’re ready when they curl up and turn a bright pink. Remove them promptly to keep them tender.
What’s the Best Way to Prepare Corn Tortillas for Crispy Tacos?
Crispy tortillas make all the difference! Preheating the oven to 375°F lets the tortillas crisp up nicely. Arrange them on a baking sheet and layer your filling first before topping with cheese. Baked for about 10 minutes, they’ll be perfectly crunchy.
How Can I Get Smooth Avocado Cilantro Sauce?
For a creamy sauce, blend your ingredients until smooth. If the sauce is too thick, add a little water gradually until you reach the desired texture. A great tip is to blend the garlic first with lime juice, then add avocados and cilantro for the best flavor!
Crispy Shrimp And Poblano Tacos With Avocado Cilantro Sauce
Ingredients You’ll Need:
For the Tacos:
- 1 lb shrimp, peeled and deveined
- 2 poblano peppers, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
- Lime wedges for serving
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 garlic clove, minced
- Salt to taste
- Water, as needed for consistency
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and another 15 minutes for cooking. So, in total, you’re looking at about 30 minutes to make these delicious tacos!
Step-by-Step Instructions:
1. Prepare the Shrimp Filling:
Start by grabbing a medium bowl. Place the peeled and deveined shrimp, diced poblano peppers, olive oil, chili powder, garlic powder, cumin, salt, and pepper into the bowl. Mix everything together until the shrimp are nicely coated in the spices. This will add a ton of flavor!
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add your shrimp and poblano mixture into the skillet. Cook for about 4-5 minutes, stirring occasionally, until the shrimp are pink and cooked through. Once cooked, remove the skillet from the heat and set it aside.
3. Assemble the Tacos:
While your shrimp are cooling a bit, preheat your oven to 375°F (190°C). Take out a baking sheet and place the corn tortillas on it. Now, evenly divide the shrimp and poblano mixture among the tortillas. Top each taco with a sprinkle of shredded cheese—this is where the magic happens!
4. Bake the Tacos:
Pop the baking sheet into your preheated oven and bake for about 10 minutes. Keep an eye on them as they bake; you want the tortillas to get crispy and the cheese to melt beautifully.
5. Make the Avocado Cilantro Sauce:
While the tacos are baking, it’s time to whip up the sauce! In a blender or food processor, combine the ripe avocados, fresh cilantro, lime juice, minced garlic, and salt. Blend until the mixture is smooth. If it’s too thick, add a splash of water at a time until you reach your desired consistency.
6. Serve:
Once the tacos are out of the oven, garnish them with chopped cilantro. Serve them up with the avocado cilantro sauce on the side and some lime wedges for that extra zing. Enjoy your crispy shrimp and poblano tacos—they are sure to please!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best method is to leave them in the fridge overnight. If you’re short on time, you can also place the shrimp in a sealed bag and submerge them in cold water for about 15-20 minutes until thawed.
What Can I Substitute for Poblano Peppers?
If you can’t find poblano peppers, you can substitute them with green bell peppers or jalapeños for a bit of heat. Keep in mind that jalapeños will add more spice, so adjust the amount according to your taste!
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 filling separate from the tortillas to maintain their crispiness. You can reheat the filling in a skillet or microwave and assemble your tacos fresh just before eating!
Can I Make the Avocado Cilantro Sauce Ahead of Time?
Absolutely! You can prepare the avocado cilantro sauce a day in advance. Just store it in an airtight container, and press a piece of plastic wrap directly onto the surface of the sauce to prevent browning. When you’re ready to serve, give it a quick stir before using.
