These crispy shrimp and poblano tacos are a fun and tasty treat! The shrimp are crunchy and the poblanos add a nice kick. Topped with a creamy avocado cilantro sauce, they are bursting with flavor!
Whenever I make these tacos, I can’t help but smile. They’re super easy to whip up, and who doesn’t love a good taco night? Plus, the sauce is perfect for dipping some extra chips! 🌮
Key Ingredients & Substitutions
Shrimp: Use fresh or frozen shrimp peeled and deveined. If you’re allergic or prefer a different protein, chicken or tofu can work well. Just adjust the cooking time accordingly!
Poblano Peppers: Poblano peppers add a mild heat and great flavor. If you can’t find them, green bell peppers or jalapeños (for more spice!) can be good replacements.
Olive Oil: This recipe calls for olive oil, but you can use any high-heat oil like avocado oil or canola oil. I personally love using coconut oil for a twist in flavor!
Avocados: Make sure your avocados are ripe for the best creamy texture in the sauce. If they’re hard, give them a few days to ripen. You can also use store-bought guacamole in a pinch.
Greek Yogurt/Sour Cream: Greek yogurt adds a nice tang to the sauce, but any plain yogurt or even silken tofu can be swapped in for a dairy-free version.
How Do I Make Sure My Shrimp Turns Out Perfectly?
The shrimp can be tricky since overcooking will make it tough. Here’s how to get it just right:
- Make sure the oil is hot before adding the shrimp. This helps them sear properly.
- Keep a close eye on the shrimp as they cook. They will turn pink and opaque. This should take about 3-4 minutes.
- Don’t overcrowd the skillet; cook them in batches if necessary. This allows them to cook evenly.
Once they’re done, remove them from the heat immediately. If you continue to cook them in the residual heat, they can become chewy. Trust me, nobody wants that!
What’s the Best Way to Make Tortillas Crispy?
If you want perfectly crispy corn tortillas, follow these steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly brush each tortilla with oil before baking. This helps them crisp up nicely.
- Bake them for 5-7 minutes until they’re slightly crispy. Keep an eye on them so they don’t over-brown!
For extra crispiness, fill the tacos and then return them to the oven for another bake. This makes a big difference if you like a crunch in every bite!
How to Make 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 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheese (optional)
- 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
- 1/4 cup Greek yogurt or sour cream
- Salt to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. It includes time for making the avocado cilantro sauce and preparing the shrimp and poblano mixture, plus baking the tacos for a crispy finish. You’ll have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Avocado Cilantro Sauce:
Start by making the creamy avocado sauce. In a blender or food processor, add the ripe avocados, fresh cilantro, lime juice, Greek yogurt (or sour cream), and a little salt. Blend everything together until it’s nice and smooth. Taste it and add more salt if you think it needs it. Set this tasty sauce aside for later.
2. Cook the Shrimp and Poblano:
Now, let’s cook the shrimp and poblano peppers! Heat the olive oil in a large skillet over medium heat. Once it’s hot, throw in the diced poblano peppers and sauté them for about 3-5 minutes, until they start to soften. Then, add in the shrimp along with the smoked paprika, cumin, garlic powder, salt, and pepper. Cook everything together for another 3-4 minutes, or until the shrimp turn pink and opaque. Once done, take it off the heat.
3. Prepare the Tacos:
Preheat your oven to 400°F (200°C) to get it nice and warm. While it heats up, place the corn tortillas on a baking sheet. If you like your tacos extra crispy, brush each tortilla lightly with olive oil and pop them in the oven for about 5-7 minutes until they’re slightly crispy.
4. Fill the Tacos:
When your tortillas are ready, it’s time to fill them! Spoon the shrimp and poblano mixture into each tortilla. If you want a cheesy flavor, sprinkle some shredded cheese on top of the filling in each taco.
5. Bake Again:
Put the filled tacos back in the oven and bake for another 5-10 minutes. This will melt the cheese and make the tacos extra crispy and delicious!
6. Serve:
Once they’re done, take the tacos out of the oven and garnish them with fresh chopped cilantro. Serve with the avocado cilantro sauce on the side and some lime wedges for squeezing over the top. Enjoy your tasty tacos!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. The best way to do this is to place them in the fridge overnight or run them under cold water for about 10-15 minutes in a sealed bag. Pat them dry before seasoning to avoid excess moisture in the skillet.
What If I Can’t Find Poblano Peppers?
No worries! If poblano peppers are unavailable, you can substitute them with jalapeños or even bell peppers for a milder flavor. Just remember that jalapeños will add a bit of heat, so adjust the quantity according to your taste preferences.
How to Store Leftover Tacos?
Store leftover tacos in an airtight container in the fridge for up to 2 days. If possible, keep the shrimp mixture separate from the tortillas to maintain their crispiness. When you’re ready to eat, reheat the shrimp in the microwave or on the stovetop, and warm the tortillas in a hot skillet for a few seconds before filling them again.
Can I Make the Avocado Cilantro Sauce in Advance?
Yes, you can prepare the avocado cilantro sauce ahead of time! Store it in an airtight container in the fridge for up to 2 days. To prevent browning, you can press a piece of plastic wrap directly against the surface of the sauce before sealing the container. Give it a good stir before serving!
