If you’re looking for a dinner that’s guaranteed to impress, look no further than these Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce. This vibrant dish brings together juicy, golden-fried shrimp, smoky sautéed poblanos, and a luscious, tangy green sauce that’s as gorgeous as it is delicious. Every bite is a celebration of texture and bold flavor, wrapped up in a warm tortilla and finished with fresh, colorful toppings. It’s the kind of meal that turns any night into a mini fiesta!
Ingredients You’ll Need
With just a handful of easy-to-find ingredients, you’ll create layers of flavor and crunch in these tacos. Each element plays an important role, from the crispy coating on the shrimp to the creamy avocado cilantro sauce that ties it all together.
- Large shrimp (1 pound, peeled and deveined): Go for big, juicy shrimp—they’ll stay tender and meaty inside the crispy coating.
- Buttermilk (1/2 cup): This helps the coating stick and adds a subtle tang to the shrimp.
- Cornmeal (1/2 cup): Brings an irresistible crunch and a hint of sweetness to the breading.
- All-purpose flour (1/2 cup): Ensures a light, crisp texture when frying.
- Paprika (1 teaspoon): Adds a pop of color and gentle smoky flavor.
- Garlic powder (1/2 teaspoon): Gives the shrimp a savory, aromatic depth.
- Salt (1/2 teaspoon, plus more to taste): Essential for seasoning every layer.
- Black pepper (1/4 teaspoon): Adds a subtle bite to the shrimp and poblanos.
- Vegetable oil (for frying): Choose a neutral oil with a high smoke point for crisp, golden shrimp.
- Poblano peppers (2 medium, sliced): These bring a mild, earthy heat and gorgeous green color to your tacos.
- Olive oil (1 tablespoon): For sautéing the poblanos until they’re tender and flavorful.
- Avocado (1 ripe): The star ingredient for a creamy, dreamy sauce.
- Fresh cilantro (1/2 cup, plus extra for garnish): Infuses the sauce and tacos with a fresh, herbal note.
- Sour cream or Greek yogurt (1/4 cup): Makes the sauce extra smooth and tangy.
- Lime juice (2 tablespoons): Brightens the sauce and wakes up all the flavors.
- Garlic clove (1 small): Adds a punchy, savory foundation to the sauce.
- Water (2–4 tablespoons): Adjusts the sauce to your desired drizzling consistency.
- Corn or flour tortillas (8 small): The perfect vehicle for all your taco goodness.
- Shredded cabbage or lettuce: Adds crunch and freshness to every bite.
- Fresh lime wedges: For a final squeeze of brightness right before serving.
How to Make Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce
Step 1: Make the Avocado Cilantro Sauce
Start by making the creamy green sauce that sets these tacos apart. In a blender or food processor, combine the ripe avocado, fresh cilantro, sour cream (or Greek yogurt), lime juice, garlic, and a pinch of salt. Blend until completely smooth, adding water a tablespoon at a time until the sauce is drizzly and pourable. This sauce is a total showstopper—bright, tangy, and herby, with just enough richness to balance the crispy shrimp.
Step 2: Sauté the Poblanos
Next, heat olive oil in a skillet over medium heat. Toss in the sliced poblano peppers, sprinkle with salt and black pepper, and sauté for 6 to 8 minutes. You want them softened and slightly charred around the edges for that signature smoky flavor. Poblanos lend a gentle heat that pairs beautifully with both the shrimp and the sauce, making these Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce truly irresistible.
Step 3: Prep and Fry the Shrimp
While the poblanos cook, soak your shrimp in buttermilk—this keeps them juicy and helps the coating stick. In a separate bowl, whisk together the cornmeal, flour, paprika, garlic powder, salt, and pepper. Heat about an inch of vegetable oil in a deep skillet until it reaches 350°F. Dredge each shrimp in the dry mixture, then fry in batches for 2 to 3 minutes per side, until they’re golden and crisp. Let them drain on paper towels so they stay nice and crunchy.
Step 4: Assemble the Tacos
Warm your tortillas, then build each taco with a handful of shredded cabbage or lettuce, a few crispy shrimp, and a spoonful of sautéed poblanos. Drizzle that gorgeous avocado cilantro sauce over the top, scatter on some fresh cilantro, and finish with a squeeze of lime. Each taco is bursting with color, crunch, and the perfect balance of flavors—exactly what makes these Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce such a crowd-pleaser.
How to Serve Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce
Garnishes
The finishing touches make all the difference. Sprinkle extra fresh cilantro over your tacos for a burst of color and herbal aroma. A few lime wedges on the side let everyone add that final zip of acidity right before digging in. Thinly sliced radishes, crumbled queso fresco, or pickled red onions also make fantastic garnishes for extra crunch and flavor.
Side Dishes
These tacos play well with a variety of sides. Try them with a simple Mexican street corn salad, a bowl of smoky black beans, or a refreshing watermelon and cucumber salad. If you want to keep things classic, a side of chips and salsa or guacamole is always a hit. These fresh sides balance the richness of the Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce perfectly.
Creative Ways to Present
For a fun, interactive meal, set up a taco bar so everyone can build their own creations. Arrange the shrimp, poblanos, sauce, tortillas, and toppings in pretty bowls and platters. If you’re hosting a party, mini street taco versions make adorable appetizers. You can even serve the tacos open-faced on tostadas for a crunchy twist on the original.
Make Ahead and Storage
Storing Leftovers
If you have extra components, store each part separately in airtight containers in the refrigerator. The shrimp will keep their crunch best if stored on a paper towel-lined plate, while the sauce and poblanos can be chilled for up to two days. Assemble tacos fresh for the best texture.
Freezing
While the avocado cilantro sauce and sautéed poblanos are best enjoyed fresh, you can freeze cooked shrimp for up to a month. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen for quick and easy taco nights down the road.
Reheating
To bring fried shrimp back to life, reheat them in a 375°F oven or air fryer for a few minutes until hot and crispy. Avoid microwaving, as it can make the coating soggy. The poblanos and sauce can be gently warmed or served cold, depending on your preference.
FAQs
Can I make the avocado cilantro sauce ahead of time?
Absolutely! The sauce can be made up to two days ahead. Store it in a sealed jar in the refrigerator, and give it a quick stir before using. The lime juice helps keep it bright and green.
What if I don’t have buttermilk for the shrimp?
No buttermilk? No problem! You can make a quick substitute by mixing 1/2 cup milk with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes, and you’re good to go.
Are there lighter cooking options for the shrimp?
Yes! For a lighter version of these Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce, you can bake or air-fry the coated shrimp until golden and crisp. You’ll still get great crunch with less oil.
Can I use flour tortillas instead of corn?
Definitely. Both corn and flour tortillas work beautifully here, so use your favorite or a mix of both for variety. Just be sure to warm them before assembling your tacos for the best flavor and texture.
How spicy are these tacos?
The poblanos add a mild heat that’s more smoky than fiery, and the avocado cilantro sauce cools things down nicely. If you want more spice, add a pinch of cayenne to the shrimp breading or serve with hot sauce on the side.
Final Thoughts
There’s nothing quite like sharing a plate of Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce with friends and family. It’s a recipe that never fails to wow, whether it’s taco night or you’re celebrating something special. Give these tacos a try, and get ready for a burst of color, crunch, and bold flavors that will have everyone coming back for seconds!
Print
Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 tacos) 1x
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These crispy shrimp and poblano tacos are a delicious Mexican-inspired recipe featuring crunchy fried shrimp, sautéed poblano peppers, and a creamy avocado cilantro sauce. Perfectly balanced with fresh cabbage and tangy lime, these tacos offer a delightful combination of textures and flavors that make a satisfying meal any day of the week.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Poblanos
- 2 medium poblano peppers, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Avocado Cilantro Sauce
- 1 ripe avocado
- 1/2 cup fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 small garlic clove
- Salt to taste
- 2–4 tablespoons water (to thin sauce)
To Assemble
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce
- Fresh lime wedges
- Extra cilantro for garnish
Instructions
- Make the sauce: In a blender or food processor, combine the avocado, cilantro, sour cream, lime juice, garlic, and salt. Blend until smooth, adding 2 to 4 tablespoons of water to achieve a drizzling consistency. Set aside while preparing other components.
- Cook the poblanos: Heat olive oil in a skillet over medium heat. Add the sliced poblano peppers and season with salt and pepper. Sauté for 6 to 8 minutes until the peppers are soft and slightly charred. Remove from heat and set aside.
- Prepare the shrimp: Place the shrimp in a bowl and soak them in buttermilk. In a separate bowl, combine cornmeal, all-purpose flour, paprika, garlic powder, salt, and black pepper. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Dredge the shrimp in the dry mixture, coating them evenly, then fry in batches for 2 to 3 minutes per side until golden and crispy. Drain the fried shrimp on paper towels to remove excess oil.
- Assemble the tacos: Warm the tortillas in a dry skillet or microwave until pliable. Fill each tortilla with a layer of shredded cabbage or lettuce, add a few pieces of crispy shrimp, sautéed poblano strips, and drizzle with the avocado cilantro sauce. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos. Serve immediately to enjoy the best texture and flavor.
Notes
- You can bake or air fry the shrimp for a lighter version instead of deep frying.
- The avocado cilantro sauce can be made up to 2 days in advance and kept refrigerated in an airtight container.
- Use either corn or flour tortillas depending on your preference.
- Adjust the spice level by adding chopped jalapeños to the sauce if desired.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 145 mg
