Zesty Shrimp and Poblano Tacos with Avocado Sauce Recipe

Crafting delectable shrimp and poblano tacos with avocado sauce sparks culinary excitement in my kitchen.

Mexican coastal flavors dance through each ingredient, promising a zesty meal.

Crisp poblano peppers complement succulent seafood perfectly.

Bright avocado sauce adds creamy richness that makes these tacos irresistible.

Fresh ingredients create a vibrant plate bursting with color and texture.

Lime’s tangy whisper brings everything into delightful balance.

You’ll want to savor every single bite of this delicious creation.

Why These Crispy Shrimp and Poblano Tacos Stand Out

• Spice Up Your Meal: Discover a flavor explosion with this taco recipe that brings together zesty shrimp, smoky poblano peppers, and a creamy avocado cilantro sauce.
• Customize with Ease: Adapt the recipe to your taste by adjusting spice levels, swapping proteins, or making it vegetarian-friendly with simple ingredient substitutions.
• Restaurant-Quality at Home: Create a gourmet-style dish that rivals your favorite Mexican restaurant, impressing family and friends with minimal cooking skills required.
• Quick and Satisfying Dinner: Prepare a delicious meal in under 30 minutes, perfect for busy weeknights or spontaneous gatherings that demand maximum flavor with minimal effort.

Ingredients for Crispy Shrimp and Poblano Tacos

• Shrimp: Fresh seafood that provides the primary protein for the tacos.
• Olive Oil: Helps coat and season the shrimp for enhanced flavor.

• Poblano Peppers: Mild chili peppers that add a subtle heat and smoky flavor to the dish.
• Cilantro: Fresh herb that brings a bright, herbaceous taste to both the filling and sauce.
• Lime: Citrus fruit that adds zesty brightness and helps balance the flavors.

• Corn Tortillas: Traditional base for authentic taco experience.
• Avocados: Creamy fruit that creates a rich and smooth sauce.
• Greek Yogurt, Sour Cream: Provides tangy creaminess to the avocado sauce.

• Chili Powder, Garlic Powder, Paprika, Cumin, Salt, Pepper: Spice mix that adds depth and warmth to the shrimp.

• Chopped Cilantro: Fresh herb for additional flavor and visual appeal.
• Lime Wedges: Allows individual adjustment of citrus brightness.

Directions for Crispy Shrimp and Poblano Tacos

Step 1: Marinate Shrimp

• Olive oil
• Chili powder
• Garlic powder
• Paprika
• Cumin
• Salt
• Black pepper

Ensure each shrimp is thoroughly coated with the spice mixture for maximum flavor.

Step 2: Roast Poblano Peppers

Heat a skillet over medium heat and add olive oil. Add diced poblano peppers and sauté until they become soft, tender, and slightly charred, about 5-7 minutes. Remove peppers and set aside.

Step 3: Cook Spiced Shrimp

Use the same skillet to cook seasoned shrimp. Cook for 3-4 minutes per side until shrimp turn pink and opaque. Add roasted poblano peppers and stir together.

Step 4: Crisp Tortillas

Warm corn tortillas in a separate skillet with a light brush of oil. Toast each side for approximately 1 minute until edges become slightly crisp and golden.

Step 5: Blend Avocado Cilantro Sauce

• Ripe avocados
• Fresh cilantro
• Lime juice
• Greek yogurt
• Salt

Blend until smooth and creamy, adjusting seasoning as needed.

Step 6: Assemble Tacos

Layer each crispy tortilla with shrimp and poblano mixture. Drizzle generously with avocado cilantro sauce. Garnish with fresh chopped cilantro.

Step 7: Serve and Enjoy

Plate tacos with fresh lime wedges on the side. Squeeze lime juice over tacos just before eating for a bright, zesty finish.

Handy Tips for Crispy Shrimp and Poblano Tacos

• Spice Smart: Adjust the chili powder and spices to match your heat preference, ensuring the shrimp have a balanced, not overwhelming flavor profile.
• Shrimp Selection: Choose fresh, medium-sized shrimp for the best texture and quick cooking time, avoiding overcooking that can make them tough.
• Sauce Consistency: Control the avocado cilantro sauce thickness by adding more yogurt or lime juice, creating a perfect drizzling or dipping consistency.
• Tortilla Technique: Warm tortillas briefly on both sides to prevent cracking and enhance their pliability, ensuring a sturdy taco base.
• Prep Ahead: Marinate shrimp and chop vegetables in advance to streamline cooking process and reduce last-minute kitchen stress.

Fun Variations for Crispy Shrimp and Poblano Tacos

• Vegetarian Poblano Tacos: Replace shrimp with grilled portobello mushrooms or black beans for a plant-based protein option that maintains the same spicy flavor profile.
• Fish Swap Variation: Substitute shrimp with white fish like cod or tilapia, keeping the same seasoning and cooking method for a seafood alternative.
• Gluten-Free Friendly: Use corn tortillas (already gluten-free) and ensure all spices are certified gluten-free for those with wheat sensitivities.
• Low-Carb Lettuce Wrap Version: Swap tortillas with large lettuce leaves to create a lighter, carb-conscious version of the original recipe while preserving the zesty shrimp and poblano flavors.

Sides That Go with Crispy Shrimp and Poblano Tacos

• Craft Zesty Wine Pairing: Select a crisp, citrusy Sauvignon Blanc to complement the shrimp's spicy seasoning and cut through the creamy avocado sauce, creating a refreshing balance.
• Amplify Cocktail Companion: Mix a classic margarita with fresh lime juice and a splash of tequila, which echoes the tangy cilantro and brightens the poblano's smoky undertones.
• Elevate Beer Match: Choose a Mexican lager like Modelo Especial or a light wheat beer, whose clean, subtle flavor allows the taco's complex spices to shine without overwhelming the palate.
• Boost Non-Alcoholic Option: Prepare a sparkling cucumber-lime agua fresca, delivering a cool, crisp hydration that mirrors the taco's fresh ingredients and provides a zesty counterpoint.

How to Store Crispy Shrimp and Poblano Tacos

• Store leftover shrimp and poblano mixture in an airtight container for up to 3 days. Separate sauce and tortillas to prevent sogginess.
• Pack cooled shrimp mixture in freezer-safe containers, removing excess air. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.
• Place shrimp mixture on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each to ensure even warming. Avoid overcooking to prevent rubbery texture.
• Warm shrimp mixture in lightly oiled skillet over medium heat. Stir gently for 2-3 minutes until heated through. Refresh tortillas separately by quickly toasting in another pan.

Crispy Shrimp and Poblano Tacos Q&A

• What type of shrimp works best for this recipe?

Medium-sized, peeled, and deveined shrimp are perfect. Fresh or thawed frozen shrimp will both work well, ensuring quick and even cooking.

• Can I make this recipe spicy?

Absolutely! Add extra chili powder, include some diced jalapeños, or use a hot sauce in the avocado cilantro sauce to increase the heat level according to your preference.

• Is this recipe gluten-free?

Yes, it is naturally gluten-free. Just ensure you use corn tortillas and check that your spices are certified gluten-free, as some pre-mixed spice blends might contain gluten.

Shrimp and Poblano Tacos with Avocado Sauce Recipe

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4.5 from 28 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Succulent shrimp and poblano tacos dance with zesty avocado sauce, bringing Mexican coastal flavors to your plate. Crisp tortillas and fresh ingredients create a quick, mouthwatering meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (1 lb) shrimp, peeled and deveined

Vegetables and Spices:

• 2 poblanos, diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt to taste
• Pepper to taste

Accompaniments and Sauce Ingredients:

• 8 small corn tortillas
• 2 ripe avocados
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/4 cup Greek yogurt
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

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Instructions

1. Marinate shrimp in olive oil, chili powder, garlic powder, paprika, cumin, salt, and pepper, ensuring even coating for maximum flavor infusion.
2. Heat skillet to medium and sauté diced poblano peppers for 5-7 minutes until softened and aromatic, then transfer to a separate plate.
3. Using the same skillet, cook seasoned shrimp for 3-4 minutes per side until they turn pink and opaque, then combine with the roasted poblanos.
4. Warm corn tortillas in a lightly oiled skillet over medium-high heat for approximately 1 minute per side, creating a crisp texture.
5. Prepare avocado cilantro sauce by blending ripe avocados, fresh cilantro, lime juice, Greek yogurt, and salt until smooth and creamy.
6. Construct tacos by layering tortillas with shrimp-poblano mixture, topping with avocado cilantro sauce, and garnishing with fresh chopped cilantro.
7. Serve immediately with lime wedges, allowing guests to squeeze additional citrus over their tacos for enhanced brightness and zest.

Notes

• Choose fresh, high-quality shrimp for the best taste and texture, ensuring they’re properly cleaned and deveined before seasoning.
• Toast whole spices before grinding to enhance their flavor profile and bring out deeper, more complex notes in the dish.
• Adjust spice levels by reducing or increasing chili powder and paprika for those who prefer milder or spicier versions.
• Replace shrimp with grilled chicken or tofu for a vegetarian or alternative protein option that maintains the recipe’s core flavor profile.
• Pat shrimp dry before seasoning to help achieve a crispier exterior and prevent steaming instead of searing.
• Use cast-iron skillet for maximum heat retention and better caramelization of shrimp and poblano peppers.
• Make sauce ahead of time and refrigerate to allow flavors to meld together, creating a more intense and harmonious taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 405
• Sugar: 2 g
• Sodium: 320 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 8 g
• Protein: 20 g
• Cholesterol: 160 mg