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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

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Ingredients

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For the Shrimp and Tacos:

  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 large egg, beaten
  • 1 cup breadcrumbs (preferably panko)
  • 1 tablespoon olive oil (for cooking)
  • 8 small corn tortillas
  • 2–3 roasted poblano peppers, sliced
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

For the Avocado Cilantro Sauce:

  • 1 ripe avocado
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 small jalapeño, seeds removed (optional for heat)
  • Salt to taste
  • 1/4 cup water (to thin the sauce if needed)

Instructions

Prepare the Avocado Cilantro Sauce:

  1. Blend the Sauce: In a food processor or blender, combine the avocado, cilantro, sour cream (or Greek yogurt), lime juice, jalapeño (if using), and salt. Blend until smooth.
  2. Adjust Consistency: Add water a little at a time to thin the sauce to your desired consistency. Taste and adjust seasoning with more salt or lime juice, if needed.

Prepare the Shrimp and Tacos:

  1. Coat the Shrimp: In a shallow bowl, combine the flour, garlic powder, paprika, chili powder, salt, and pepper. In a separate bowl, beat the egg. In a third bowl, place the breadcrumbs.
  2. Batter the Shrimp: Dip each shrimp first in the flour mixture, then in the beaten egg, and finally coat with breadcrumbs.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes per side, or until golden and crispy. Remove the shrimp from the skillet and set aside on a paper towel-lined plate.
  4. Warm the Tortillas: In the same skillet, lightly warm the corn tortillas for about 30 seconds per side, until soft and pliable.

Assemble the Tacos:

  1. Layer the Tacos: On each tortilla, add a few slices of roasted poblano peppers, followed by 3-4 crispy shrimp.
  2. Top with Sauce: Drizzle the avocado cilantro sauce generously over the shrimp and poblano peppers.
  3. Garnish and Serve: Garnish with fresh cilantro leaves and a squeeze of lime. Serve immediately with extra lime wedges on the side.

Nutrition

Find it online: https://succulentrecipes.com/crispy-shrimp-poblano-tacos-with-avocado-cilantro-sauce/