These crispy shrimp and poblano tacos are a real treat! They’re packed with flavor from the tender shrimp and smoky poblano peppers, all wrapped in soft tortillas. Yum!
Top them off with a creamy avocado cilantro sauce that adds a fresh twist. I can’t help but smile when I bite into one—it’s pure taco happiness! 🌮
Making them is easy and fun! Just fry the shrimp, sauté the peppers, and blend the sauce. Perfect for Taco Tuesday or any day you want something delicious!
Key Ingredients & Substitutions
Shrimp: I recommend fresh or frozen shrimp for this dish. If you’re looking for a vegetarian option, try using grilled or sautéed zucchini or mushrooms instead.
Poblano Peppers: Poblano peppers bring a mild heat and great flavor. If you can’t find them, bell peppers or jalapeños (for more heat) can work in a pinch.
Shredded Cheese: Monterey Jack gives a creamy texture, but cheddar is fantastic too. For a dairy-free option, use a plant-based cheese that melts well.
Tortillas: Both corn and flour tortillas are great choices. If gluten-free is important to you, go for corn tortillas, as they are naturally gluten-free.
Avocados: Ensure that your avocados are ripe for a creamy sauce. If avocados aren’t available, you can substitute with a store-bought guacamole to keep it simple.
How Do I Make Sure My Tacos Stay Crispy?
Keeping tacos crispy is key, especially after baking. Here are some tips to ensure a great texture:
- Preheat your oven properly to get that crispy finish. Timing is important here!
- After filling the tortillas, arrange them on a baking sheet in a single layer. Overcrowding can lead to soggy tacos.
- Use a light coating of oil on the outside of the tortillas before baking for extra crispness.
- Watch them closely while baking; depending on your oven, the last couple of minutes can make a big difference.
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 medium poblano peppers, diced
- 1 cup shredded cheese (such as Monterey Jack or cheddar)
- 8 corn or flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/4 cup fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon garlic powder
- Salt to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10 minutes of cooking time, so you can have delicious tacos ready in about 25 minutes. It’s a quick and easy meal that’s full of flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help get your tacos crispy and delicious!
2. Prepare the Shrimp:
In a bowl, combine the peeled and deveined shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper. Toss everything together until the shrimp are evenly coated with the seasonings. This is what will give your shrimp lots of yummy flavor!
3. Cook the Poblano Peppers:
Heat a skillet over medium heat and add your diced poblano peppers. Sauté them for about 5-7 minutes until they are softened. The smell will be amazing!
4. Add the Shrimp:
Now, add the seasoned shrimp to the skillet with the cooked poblano peppers. Cook for another 3-4 minutes until the shrimp turns pink and is cooked through. Make sure to stir occasionally so they cook evenly.
5. Assemble the Tacos:
Take your tortillas and spoon the shrimp and poblano mixture into each one. Top them with some shredded cheese. Arrange all the filled tacos on a baking sheet for baking.
6. Bake the Tacos:
Pop the baking sheet into your preheated oven and bake the tacos for about 10 minutes. They should come out crispy, and the cheese should be melted and bubbly!
7. Make the Avocado Cilantro Sauce:
While your tacos are baking, it’s time to make the avocado cilantro sauce. In a food processor, blend together the ripe avocados, fresh cilantro, lime juice, garlic powder, and a pinch of salt. Blend until smooth and creamy.
8. Finish and Serve:
Once your tacos are done baking, take them out of the oven. Garnish them with fresh cilantro and drizzle on the avocado cilantro sauce. They look as good as they taste!
9. Enjoy:
Serve the tacos immediately with lime wedges on the side. Squeeze some lime juice over the top for a refreshing burst of flavor. Enjoy your delicious crispy shrimp and poblano tacos!
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 way to thaw shrimp is to place them in a bowl of cold water for about 15-20 minutes or leave them in the fridge overnight. Pat them dry with paper towels to avoid extra moisture in the dish.
What If I Don’t Have Poblano Peppers?
No problem! If you can’t find poblano peppers, you can substitute them with green bell peppers for a milder flavor or jalapeño peppers if you prefer some heat. Just note that jalapeños will add more spice!
How to Store Leftover Tacos?
To store leftovers, keep the shrimp mixture and the tortillas separate. Place the shrimp and pepper mix in an airtight container in the fridge for up to 3 days. The tortillas can be wrapped in foil or plastic wrap to maintain their softness. When you’re ready to eat, reheat the shrimp mixture in a skillet and assemble the tacos again!
Can I Make the Avocado Cilantro Sauce Ahead of Time?
Absolutely! You can prepare the avocado cilantro sauce up to a day in advance. Just store it in an airtight container in the fridge. To prevent the sauce from browning, consider adding an extra splash of lime juice on top before sealing the container. Give it a good stir before serving!
