These crispy shrimp and poblano tacos are a tasty treat! The crunchy shrimp and tender poblano peppers create a perfect combo. And don’t forget that creamy avocado cilantro sauce – it ties everything together!
I love piling all the goodness into a warm tortilla. It’s even better when I add a squeeze of lime on top! Trust me, you’ll want to make these again and again. 🌮💚
Key Ingredients & Substitutions
Shrimp: Large shrimp give these tacos a nice bite. If you can’t find large shrimp, medium will work too. For a budget-friendly option, try using canned tuna or chickpeas for a vegetarian twist.
Poblano Pepper: Poblano peppers add a mild, smoky flavor. If you prefer less heat, use a bell pepper. For a kick, jalapeños can add some spice, just be careful with the quantity!
Avocado: Ripe avocados are creamy and rich. If you don’t have avocados, Greek yogurt or sour cream mixed with lime juice can be a tangy alternative.
Cilantro: Fresh cilantro is key for that vibrant flavor. If you’re not a fan, try parsley or basil instead; they provide a fresh taste too.
Corn Tortillas: Small corn tortillas offer a wonderful texture. Flour tortillas can substitute if that’s what you have. Just warm them well to keep them soft.
How Do I Get the Shrimp Perfectly Crispy?
To achieve crispy shrimp, coating them well and spreading them out on the baking sheet is essential. Here’s how to get great results:
- Preheat the oven well, and use a large baking sheet to prevent overcrowding.
- Spread the shrimp and diced poblano in a single layer to ensure even cooking.
- Keep an eye on them as they bake; shrimp cook quickly, so check for that pink color and slight crispiness after 10 minutes.
What’s the Best Way to Blend the Avocado Cilantro Sauce?
Making a smooth avocado cilantro sauce is easy when you follow these steps:
- First, remove the avocado flesh with a spoon and place it in your blender.
- Add the cilantro, garlic, lime juice, and salt. Blend until smooth.
- If it’s too thick, add water one tablespoon at a time until you reach your desired consistency.
For a little extra flavor, consider adding a dash of jalapeño to the sauce for a subtle kick!
How to Make Crispy Shrimp and Poblano Tacos with Avocado Cilantro Sauce?
Ingredients You’ll Need:
For the Tacos:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 poblano pepper, diced
- 10 small corn tortillas
- Optional toppings: chopped fresh cilantro, crumbled queso fresco, lime wedges
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove
- Juice of 1 lime
- Salt to taste
- Water as needed for consistency
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and cook. You’ll spend a little time prepping the shrimp and sauce, then just bake the shrimp and assemble the tacos. Easy and delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make sure it’s hot and ready for cooking the shrimp and poblanos.
2. Season the Shrimp:
In a medium bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss everything together until the shrimp are evenly coated in the seasoning. This will give your tacos a fantastic flavor!
3. Bake the Shrimp and Poblano:
Spread the seasoned shrimp and diced poblano pepper onto a baking sheet in a single layer. Place it in the preheated oven and bake for about 10-12 minutes. You want the shrimp to be cooked through and slightly crispy. Keep an eye on them!
4. Make the Avocado Cilantro Sauce:
While the shrimp are baking, prepare your sauce! In a blender or food processor, combine the avocados, chopped cilantro, garlic, lime juice, and salt. Blend everything until it’s nice and smooth, adding a little water if it’s too thick for your liking.
5. Warm the Tortillas:
Next, warm the corn tortillas. Heat a dry skillet over medium heat and toast each tortilla for about 20-30 seconds on each side, until they are warm and pliable. This makes them easier to fold and tasty!
6. Assemble the Tacos:
Now it’s time to put it all together! Take each tortilla and add a portion of the crispy shrimp and poblano mix. Drizzle on that delicious avocado cilantro sauce and add any extra toppings you love, like fresh cilantro or crumbled queso fresco.
7. Serve and Enjoy:
Enjoy your tacos right away with lime wedges on the side for some extra zesty flavor. Squeeze a bit of lime over the top for a fresh kick! Happy eating!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before using them. You can do this by placing them in the fridge overnight or by submerging them in cold water for about 15-20 minutes. Once thawed, pat them dry to ensure they crisp up nicely in the oven!
Can I Substitute the Poblano Pepper?
Yes, if you can’t find a poblano pepper, you can use a green bell pepper for a milder flavor or jalapeño for a little heat. Just dice them up similarly and proceed with the recipe as usual!
How to Store Leftover Tacos?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the shrimp and poblano mixture gently in the oven or skillet, and heat the tortillas on the stovetop just before serving to keep them soft and pliable.
Can I Make the Avocado Cilantro Sauce Ahead of Time?
Yes! You can prepare the sauce a day in advance. Just blend all the ingredients and store it in an airtight container in the fridge. To prevent browning, press plastic wrap directly onto the surface of the sauce before sealing the container. Give it a good stir before serving!
