These crispy shrimp and poblano tacos are a tasty treat! The shrimp are perfectly crunchy, and the fresh poblano peppers add a nice kick. Topped off with a creamy avocado cilantro sauce, they’re simply delightful!
You’ll love how fun these tacos are to make! I like to whip up a batch for taco night and watch everyone pile on their favorite toppings. Who doesn’t love a little shrimp goodness? 🌮
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. If you’re looking for a budget-friendly option, you can use cooked frozen shrimp. Just thaw and skip the cooking time, ensuring you still heat them through when combining with poblanos.
Poblanos: These peppers add nice heat and flavor. If you can’t find poblanos, jalapeños or bell peppers are good substitutes. Remember, jalapeños will be spicier, while bell peppers will soften the dish’s heat.
Cheese: I often go for Monterey Jack for its meltability, but cheddar adds a sharp flavor. If you need a dairy-free option, look for vegan cheese alternatives. Just make sure they melt well.
Corn Tortillas: Though corn tortillas are traditional, flour tortillas could also work nicely. You could also try lettuce wraps for a low-carb or gluten-free option!
Avocados: Ripe avocados are key for that creamy sauce. If avocados are scarce, you might use store-bought guacamole as a quick substitute.
How Can I Make Sure My Shrimp Turn Out Perfectly Cooked?
Cooking shrimp can be tricky since they turn rubbery if overcooked. Here’s a simple way to get them just right:
- Heat your skillet to medium before adding olive oil and poblanos. This prevents shrimp from cooking too quickly.
- When you add shrimp, they should only take around 5-7 minutes to cook—watch for them to turn pink and opaque.
- Avoid overcrowding the skillet. If you have a lot of shrimp, consider cooking them in batches for even cooking.
By keeping an eye on the shrimp and cooking them just until they change color, you’ll end up with a delightful and tender filling for your tacos!
How to Make Crispy Shrimp and Poblano Tacos with Avocado Cilantro Sauce
Ingredients You’ll Need:
For the Shrimp and Tacos:
- 1 lb shrimp, peeled and deveined
- 2 medium poblanos, diced
- 1 cup shredded cheese (such as Monterey Jack or cheddar)
- 8 small corn tortillas
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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 (to thin, if necessary)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep and another 20 minutes for cooking. You’ll be enjoying these flavorful tacos in about 35 minutes total, making it a perfect meal for any busy day!
Step-by-Step Instructions:
1. Prepare the Avocado Cilantro Sauce:
First, you want to make the creamy avocado sauce that will be drizzled over the tacos. In a food processor, combine the ripe avocados, chopped cilantro, garlic, lime juice, and a pinch of salt. Blend everything until it’s smooth and creamy. If it’s too thick, no worries! Just add a tablespoon of water at a time until you reach your desired consistency. After tasting, adjust the salt if you think it needs more. Set this yummy sauce aside while you work on the shrimp.
2. Cook the Shrimp and Poblano Peppers:
Now, let’s get cooking! Heat the olive oil in a large skillet over medium heat. Once hot, add the diced poblanos to the skillet and cook them for about 5 minutes until they start to soften up. Next, add the shrimp, chili powder, garlic powder, cumin, salt, and pepper. Stir everything together and cook for another 5-7 minutes until the shrimp turn pink and are cooked through. You’ll love the aroma in your kitchen!
3. Assemble the Tacos:
Preheat your oven to 400°F (200°C) to get it nice and toasty. While that’s warming up, take the corn tortillas and lay them flat on a baking sheet. Fill each tortilla with a generous amount of the shrimp and poblano mixture, then sprinkle the shredded cheese on top. Pop them in the oven for about 10-12 minutes. You’ll know they’re ready when the tortillas are crispy and the cheese is all melty!
4. Serve:
Once the tacos are out of the oven, it’s time to make them pretty! Garnish with fresh chopped cilantro, and don’t forget to serve them with the avocado cilantro sauce and lime wedges on the side. Squeeze some lime juice on top for an extra zing! Enjoy every delicious bite of your crispy shrimp and poblano tacos!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. You can do this overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, pat dry with paper towels to remove excess moisture for better browning.
What If I Don’t Have Poblano Peppers?
No problem! If you can’t find poblanos, you can substitute with green bell peppers for a milder flavor or jalapeños for some heat. Just remember to adjust the amount based on your spice preference. Chop them into similar-sized pieces for even cooking.
How to Store Leftover Tacos?
Store any leftover tacos in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven at 350°F (175°C) until warmed through for a crispy texture. You can also microwave them, but they may get a bit soft.
Can I Prepare the Avocado Cilantro Sauce in Advance?
Yes! The avocado cilantro sauce can be made a day ahead. Just store it in an airtight container in the fridge to keep it fresh. To prevent browning, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. Give it a quick stir before serving!
