These crispy shrimp and poblano tacos are a treat! The shrimp are perfectly cooked and pair so well with the tasty poblano peppers. Top it off with a creamy avocado cilantro sauce!
I love how these tacos bring a bit of crunch and a lot of flavor to the table. Plus, you can’t go wrong with guacamole. Who doesn’t sneak a forkful before dinner? 🥑
These tacos are super fun to make and even better to eat! The shrimp cook up quickly, and the sauce is a breeze. Perfect for taco night with friends or family!
Key Ingredients & Substitutions
Shrimp: Use fresh or frozen shrimp; just ensure they are peeled and deveined. If you have a shellfish allergy, try swapping with grilled chicken or firm tofu instead for a meat alternative. I often use medium-sized shrimp for a nice bite!
Poblano Peppers: Poblanos give a mild heat and great flavor. If you can’t find them, bell peppers or jalapeños can work, but adjust the spice based on your preference. I find diced bell peppers a lovely substitute for sweetness without added heat.
Tortillas: Corn tortillas are traditional for tacos and add a nice flavor. If you’re gluten-free, look for corn tortillas that are labeled as such. I love using homemade tortillas when I have the time—they’re way more delicious!
Avocados: Ripe avocados are key for the sauce. If they’re not available, mashed ripe bananas can create a healthier alternative, though the flavor will differ. I usually choose avocados that yield slightly when pressed to ensure they’re perfect.
How Can I Make the Shrimp Perfectly Cooked?
Cooking shrimp just right can be tricky, but here’s how to do it easily. The goal is to keep them juicy and tender! Make sure to use medium heat and keep an eye on the color.
- Start by heating the skillet well before adding shrimp.
- Cook for about 3-4 minutes on each side; they should turn pink and opaque when done.
- A quick tip: If they curl into a tight “C” shape, they might be overcooked, whereas a loose “S” means they’re just right.
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 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 poblanos, diced
- 8 small corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/2 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 15 minutes to prepare and about 15 minutes to cook. Overall, you’ll need about 30 minutes from start to finish. You can have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Grab a mixing bowl and add the peeled and deveined shrimp. Pour in the olive oil, chili powder, garlic powder, paprika, cumin, and a sprinkle of salt and pepper. Use your hands or a spoon to toss the shrimp until they are evenly coated with the spices. This will give them a delightful flavor!
2. Cook the Poblano Peppers:
Place a skillet over medium heat and add a splash of olive oil. Once the oil is hot, toss in the diced poblanos. Sauté them for about 5 to 7 minutes, or until they become soft and fragrant. After that, transfer the cooked poblanos to a plate and set them aside for later.
3. Cook the Shrimp:
In the same skillet, add the seasoned shrimp. Cook for about 3 to 4 minutes on each side, or until the shrimp turn pink and opaque. Once done, stir in the softened poblanos and mix everything together well. It should smell amazing!
4. Crisp the Tortillas:
Heat another skillet over medium-high heat. Lightly oil the skillet and place the corn tortillas in it. Toast each tortilla for about 1 minute on each side until they are warm and slightly crispy. This step gives them a nice texture.
5. Make the Avocado Cilantro Sauce:
In a food processor, combine the ripe avocados, fresh cilantro, lime juice, Greek yogurt or sour cream, and a pinch of salt. Blend until everything is smooth and creamy. Taste it and adjust the salt if needed. This sauce is going to add a burst of flavor!
6. Assemble the Tacos:
Take each toasted corn tortilla and fill it with a spoonful of the shrimp and poblano mixture. Top each taco with a dollop of the creamy avocado cilantro sauce, then sprinkle with a bit of chopped cilantro. They’re coming together beautifully!
7. Serve:
Place your tacos on a serving platter with lime wedges on the side. Squeeze the lime juice over the tacos for an extra zing and enjoy your delicious crispy shrimp and poblano tacos! Each bite is sure to be full of flavor!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thoroughly thaw the shrimp before using them. You can either place them in the fridge overnight or quickly thaw them by sealing in a bag and placing it under cold running water. Pat them dry to prevent excess moisture in the skillet.
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, you can use sour cream or even mayo for a different flavor profile. Alternatively, if you want a dairy-free option, try using coconut yogurt. Just be aware it may alter the taste slightly!
How Do I Store Leftover Tacos?
Store any leftover fillings and sauce separately in airtight containers in the refrigerator. The shrimp and poblanos can be kept for up to 2 days, while the avocado sauce is best used within 24 hours due to browning. Reheat the shrimp filling gently before serving again.
Can I Use Different Vegetables?
Definitely! If you can’t find poblanos, you can substitute them with bell peppers or zucchini for a similar texture. Just adjust the cooking time based on the vegetable you choose to ensure they’re soft and flavorful.
