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.
Ingredients
Scale
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)
Instructions
- Marinate shrimp in olive oil, chili powder, garlic powder, paprika, cumin, salt, and pepper, ensuring even coating for maximum flavor infusion.
- Heat skillet to medium and sauté diced poblano peppers for 5-7 minutes until softened and aromatic, then transfer to a separate plate.
- 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.
- Warm corn tortillas in a lightly oiled skillet over medium-high heat for approximately 1 minute per side, creating a crisp texture.
- Prepare avocado cilantro sauce by blending ripe avocados, fresh cilantro, lime juice, Greek yogurt, and salt until smooth and creamy.
- Construct tacos by layering tortillas with shrimp-poblano mixture, topping with avocado cilantro sauce, and garnishing with fresh chopped cilantro.
- 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