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
Scale
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.
