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
Scale
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
