If you’ve been craving something that perfectly balances crispy texture, smoky heat, and creamy freshness, this Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe is about to become your new favorite. Imagine biting into crunchy, golden shrimp nestled in warm corn tortillas, topped with tender poblano peppers and finished with the brightest, creamiest avocado cilantro sauce you can dream of. It’s a fiesta of flavors and textures that’s surprisingly simple to pull together, making it ideal for both a casual weeknight dinner and an impressive taco night with friends.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the crunchy coating on the shrimp to the smoky poblano and the fresh, vibrant sauce that ties everything together. You’ll find it’s a straightforward list, but each component adds a unique layer of flavor and texture to bring these tacos to life.
- 1 pound medium shrimp, peeled and deveined: The star protein that’s light, tender, and perfect for frying to a crispy golden finish.
- 1/2 cup buttermilk: This tenderizes the shrimp and helps the coating stick, ensuring a crispy crust every time.
- 1/2 cup cornmeal: Adds a crunchy, slightly gritty texture that’s essential for that coveted crispiness.
- 1/2 cup all-purpose flour: Balances the cornmeal to create a perfect frying batter.
- 1 teaspoon smoked paprika: Infuses a subtle smoky flavor that complements the poblano peppers within the tacos.
- 1/2 teaspoon garlic powder: A gentle garlic note that enhances overall savory depth.
- Salt and pepper to taste: The basic seasonings that elevate and brighten every bite.
- 1 poblano pepper, sliced: Sautéed until tender, this pepper brings a mild heat and smoky aroma that pairs beautifully with the shrimp.
- 1 tablespoon olive oil: Used for sautéing the poblano and frying shrimp, adding richness without overpowering flavors.
- 8 small corn tortillas: The perfect vessel for holding all the delicious ingredients.
- 1 cup shredded cabbage or slaw mix: Adds a refreshing crunch that balances the rich shrimp and creamy sauce.
- For the Avocado Cilantro Sauce:
- 1 ripe avocado: The creamy base that makes this sauce irresistibly luscious.
- 1/2 cup fresh cilantro: Brings a bright, herbal freshness that ties the sauce to the tacos’ flavor profile.
- 1/4 cup sour cream or Greek yogurt: Adds tang and creaminess for a perfectly balanced sauce.
- 1 tablespoon lime juice: Provides zesty acidity that lifts the entire dish.
- 1 garlic clove: Adds a subtle, savory punch in the sauce.
- Salt to taste: Enhances all the flavors without overpowering.
- 2–3 tablespoons water: Used to thin the sauce to the ideal consistency for drizzling.
How to Make Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
Step 1: Marinate the Shrimp
Start by tossing the peeled and deveined shrimp in buttermilk. This simple step works wonders—it tenderizes the shrimp and helps the crispy coating stick like a charm. Let them soak while you prep the rest of the ingredients, about 10 to 15 minutes.
Step 2: Prepare the Cornmeal Coating
In a shallow dish, combine cornmeal, all-purpose flour, smoked paprika, garlic powder, salt, and pepper. This blend of dry ingredients is the secret weapon for that perfect crunchy crust with a kick of smoky warmth.
Step 3: Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat until shimmering. One by one, dredge shrimp in the cornmeal mixture, pressing lightly to coat them evenly. Fry the shrimp in batches for 2 to 3 minutes per side until golden and crispy. Remove them to paper towels to drain any excess oil—this keeps them perfectly crispy without greasiness.
Step 4: Sauté the Poblano Peppers
In the same skillet, add the sliced poblano peppers and cook for about 3 to 4 minutes until slightly charred and softened. Their subtle smokiness pairs beautifully with the shrimp’s crispy texture, adding color and flavor depth.
Step 5: Blend the Avocado Cilantro Sauce
Combine ripe avocado, fresh cilantro, sour cream or Greek yogurt, lime juice, garlic clove, and salt in a blender or food processor. Blend until smooth and creamy. If the sauce feels too thick, add 2 to 3 tablespoons of water gradually until it reaches a perfect drizzle-able texture. This sauce is creamy, tangy, and bright—a perfect contrast to the crunchy shrimp.
Step 6: Warm the Tortillas and Assemble
Warm the corn tortillas on a skillet or directly over the flame for a few seconds to make them soft and pliable. Then, layer shredded cabbage or slaw mix, sautéed poblano peppers, crispy shrimp, and finish with a generous drizzle of that heavenly avocado cilantro sauce. Serve immediately to enjoy the best combination of warm, crunchy, and creamy elements.
How to Serve Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
Garnishes
Although these tacos are delicious on their own, garnishes can add even more personality and wow-factor. Think fresh lime wedges for a squeeze of tartness, pickled red onions for a tangy pop, or thinly sliced jalapeños if you like a little extra heat. Don’t forget a sprinkle of cotija cheese or chopped fresh cilantro for that finishing touch of flavor and color.
Side Dishes
Pairing your Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe with bright and fresh sides will elevate your meal. Consider a light Mexican street corn salad, black bean and corn salsa, or a simple quinoa salad with citrus dressing. These sides complement the richness of the tacos without overpowering them.
Creative Ways to Present
Presentation is half the fun when serving tacos! Try serving these shrimp tacos on a rustic wooden board with small bowls of different salsas and sauces on the side. Arrange them in a taco holder for a visually appealing spread, or even create a vibrant taco bar where everyone can customize their own tacos with various toppings, sauces, and garnishes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and you might, because these tacos are that good—store the crispy shrimp and poblano peppers separately from the tortillas and sauce in airtight containers in the fridge. This prevents sogginess and keeps everything tasting fresh for up to two days.
Freezing
While fresh is best for this recipe, you can freeze the cooked shrimp (without the sauce or fresh veggies) for up to one month. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container to prevent clumping. Keep in mind the poblano peppers and avocado cilantro sauce don’t freeze well, as their texture and freshness may degrade.
Reheating
To reheat, gently warm the fried shrimp in a skillet over medium heat to help them regain their crispiness, rather than using a microwave which can make them soggy. Warm the tortillas separately and refresh any fresh toppings. Add the sauce fresh from the fridge or gently bring it to room temperature before drizzling.
FAQs
Can I use pre-cooked shrimp for this recipe?
You can use pre-cooked shrimp as a shortcut, but frying raw shrimp gives a superior crispy texture and flavor that’s hard to beat. If using pre-cooked shrimp, be careful not to overcook when frying.
Is there a substitute for poblano peppers?
If poblano peppers aren’t available, you can use mild bell peppers or anaheim peppers. While it won’t have the exact smoky flavor, the peppers will still add color and a nice texture to the tacos.
Can I make the avocado cilantro sauce vegan?
Absolutely! Just swap the sour cream for a non-dairy yogurt or vegan mayo. The sauce will still be creamy and flavorful without dairy.
How spicy are these tacos?
These tacos have a mild to medium heat level, thanks to the poblano’s gentle kick and the smoky paprika. You can easily add jalapeños or hot sauce if you like things spicier.
What wine pairs well with Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe?
A crisp, acidic white wine like Sauvignon Blanc or a light rosé complements these tacos beautifully by cutting through the richness and elevating the fresh flavors.
Final Thoughts
Once you try this Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe, you’ll understand why it’s a go-to for anyone craving bold, fresh, and crispy flavors wrapped in warm tortillas. It’s an irresistible combination that’s simple to prepare but feels like a celebration in every bite. So gather your ingredients, fire up the skillet, and get ready to indulge in one of the best taco experiences you’ll ever have!
Print
Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Pescatarian
Description
These Crispy Shrimp & Poblano Tacos are a flavorful Mexican-inspired dish featuring perfectly fried shrimp coated in a spiced cornmeal batter, sautéed poblano peppers, and a creamy avocado cilantro sauce. Served on warm corn tortillas with crunchy cabbage, this recipe combines textures and vibrant flavors for an irresistible taco night experience.
Ingredients
Shrimp and Coating
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Vegetables and Toppings
- 1 poblano pepper, sliced
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 cup shredded cabbage or slaw mix
Avocado Cilantro Sauce
- 1 ripe avocado
- 1/2 cup fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove
- Salt to taste
- 2–3 tablespoons water (to thin, as needed)
Instructions
- Marinate Shrimp: In a bowl, combine the buttermilk and shrimp. Let the shrimp marinate for 10–15 minutes to tenderize and infuse flavor while you prepare the other components.
- Prepare Coating: In a shallow dish, mix together the cornmeal, all-purpose flour, smoked paprika, garlic powder, salt, and pepper to create a flavorful batter for dredging the shrimp.
- Fry Shrimp: Heat a large skillet over medium-high heat and add the olive oil. Dredge the marinated shrimp one by one in the cornmeal mixture, ensuring an even coating. Fry the shrimp in batches for 2–3 minutes per side until they turn golden brown and crispy. Remove the cooked shrimp and place them on paper towels to drain excess oil.
- Sauté Poblano Peppers: In the same skillet, add the sliced poblano peppers and sauté for 3–4 minutes until they are slightly charred and softened, enhancing their smoky flavor.
- Make Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, sour cream or Greek yogurt, lime juice, garlic clove, and salt. Blend until smooth, adding 2 to 3 tablespoons of water as needed to achieve a creamy, pourable consistency.
- Warm Tortillas and Assemble Tacos: Gently warm the corn tortillas on a dry skillet or microwave. Assemble each taco by layering shredded cabbage, sautéed poblano slices, crispy shrimp, and finishing with a generous drizzle of avocado cilantro sauce.
- Serve: Serve the tacos immediately for maximum crispness and flavor. Optionally, add pickled onions or jalapeños as desired for extra heat and tang.
Notes
- You can use pre-cooked shrimp for a shortcut, but freshly fried shrimp provide the best texture and flavor.
- Add pickled onions or jalapeños for an extra spicy kick and enhanced complexity.
- The avocado cilantro sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days, just stir well before serving.
