Description
These Crispy Shrimp & Poblano Tacos deliver a perfect blend of textures and flavors, featuring golden-fried shrimp, smoky roasted poblano peppers, and a creamy avocado cilantro sauce. Easy to prepare and ideal for a flavorful Mexican-inspired meal that will impress family and friends.
Ingredients
Scale
Shrimp and Poblano Peppers
- 1 lb large shrimp, peeled and deveined
- 2 poblano peppers, seeded and sliced
Breading Station
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup panko breadcrumbs
Avocado Cilantro Sauce
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 garlic clove
Additional Ingredients
- Vegetable oil for frying
- 8 small corn tortillas
- Shredded cabbage for topping
- Lime wedges for serving
Instructions
- Roast and Prepare Poblanos: Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl and cover for 10 minutes to steam, then peel off the charred skins and slice the peppers.
- Set Up Breading Station: Prepare three shallow bowls; one with flour seasoned with paprika, garlic powder, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs to coat the shrimp.
- Bread the Shrimp: Dredge each shrimp first in the seasoned flour, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs.
- Fry the Shrimp: Heat vegetable oil in a skillet over medium heat. Fry the breaded shrimp for about 2–3 minutes on each side until they are golden brown and crispy. Remove and drain any excess oil.
- Make the Avocado Cilantro Sauce: Blend the avocado, fresh cilantro leaves, sour cream, lime juice, and garlic clove until you achieve a smooth and creamy sauce.
- Warm the Tortillas and Assemble: Warm the corn tortillas, then assemble the tacos by layering shredded cabbage, roasted poblano strips, crispy fried shrimp, and a drizzle of the avocado cilantro sauce on each tortilla.
- Serve: Serve the tacos with lime wedges on the side for an extra burst of fresh lime flavor.
Notes
- You can substitute Greek yogurt for sour cream in the avocado cilantro sauce for a tangier and lighter alternative.
- For extra heat, add a diced jalapeño to the sauce while blending.
- These tacos are delicious with grilled shrimp if you prefer a lighter preparation instead of frying.
