If you’re craving a taco experience that combines crunchy, spicy, and creamy all in one bite, then this Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe is your next kitchen adventure. Imagine succulent shrimp coated in a golden panko crust, paired beautifully with smoky roasted poblano slices, and finished off with a luscious, tangy avocado cilantro sauce that brightens every mouthful. This dish bursts with textures and flavors that feel like a festive celebration of Mexican-inspired cuisine, making it an instant favorite for dinner any night of the week.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to bringing this recipe to life. Each component plays a unique role, whether it’s adding crunch, creaminess, vibrant color, or that punch of seasoning that makes every bite memorable.
- Medium shrimp, 1 pound: Peeled and deveined for quick cooking and perfect texture.
- All-purpose flour, 1/2 cup: Creates the first layer to hold the seasoning and egg coating.
- Paprika, 1/2 teaspoon: Adds a mild smoky warmth enhancing the shrimp flavor.
- Garlic powder, 1/2 teaspoon: Infuses a subtle aromatic depth.
- Salt, 1/2 teaspoon plus 1/4 teaspoon for sauce: Balances all flavors perfectly.
- Black pepper, 1/4 teaspoon: Gives just the right little kick of spice.
- Large eggs, 2 (beaten): Helps the panko breadcrumbs stick beautifully.
- Panko breadcrumbs, 1 cup: The secret to achieving that irresistible crispy coating.
- Poblano pepper, 1 (roasted, peeled, and sliced): Smoky and tender, these add great texture and mild heat.
- Small corn or flour tortillas, 8: Your tortilla choice for soft, perfect taco bases.
- Olive oil, 1 tablespoon: Lightly coats shrimp to aid browning and crispness in the oven.
- Ripe avocado, 1: Creates a creamy, dreamy base for the cilantro sauce.
- Fresh cilantro leaves, 1/2 cup: Bursts of fresh herbaceous flavor to brighten the sauce.
- Sour cream or Greek yogurt, 1/4 cup: Adds tang and smoothness to balance the spice.
- Lime juice, 1 tablespoon: Lifts the whole dish with a refreshing citrus note.
- Small garlic clove, 1: Gives a gentle punch of garlic flavor in the sauce.
- Water, 1–2 tablespoons: Thins the sauce to the perfect drizzle consistency.
- Shredded cabbage or lettuce: Adds a crisp, refreshing crunch to each taco.
- Lime wedges: For serving, enhancing brightness and acidity as desired.
How to Make Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
Step 1: Prepare Your Breading Station
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to keep things clean and tidy. Set up three shallow bowls: one combining your flour, paprika, garlic powder, salt, and pepper for the first coating; the second with beaten eggs; and the third holding your crunchy panko breadcrumbs. This method keeps everything organized and helps each shrimp get the perfect triple coating that will bake to crispy, golden perfection.
Step 2: Coat and Bake the Shrimp
Take each shrimp and dredge it first in the seasoned flour mixture, then dip it into the beaten eggs, and finally press it into the panko breadcrumbs until fully covered. Arrange the coated shrimp on the baking sheet in a single layer, then drizzle or spray with olive oil to encourage that beautiful browning. Bake for 10 to 12 minutes, flipping them halfway through, until they’re irresistibly crispy and golden. Your kitchen will start to smell amazing!
Step 3: Roast and Prep the Poblano Pepper
While the shrimp bake, roast the poblano pepper over an open flame or under the broiler until the skin chars and blisters. This step is what infuses the pepper with that signature smoky flavor. Once roasted, peel off the blackened skin, remove the seeds, and slice the poblano into thin strips. These smoky ribbons will add a fantastic depth of flavor in your tacos.
Step 4: Blend the Avocado Cilantro Sauce
The star sauce comes next. Combine the ripe avocado, fresh cilantro, sour cream (or Greek yogurt for a lighter option), lime juice, garlic clove, salt, and a splash of water in a blender or food processor. Blend until the mixture is creamy and smooth, adding more water if needed to reach your desired drizzling consistency. This sauce is the perfect creamy counterpoint to the crunchy shrimp and spicy poblano.
Step 5: Warm and Assemble Your Tacos
Warm your tortillas gently on a skillet or in the microwave to make them pliable and soft. Then it’s assembly time: start with a layer of shredded cabbage or lettuce for crunch, add strips of smoky poblano, nestle on two or three crispy shrimp, and finish with a generous drizzle of that luscious avocado cilantro sauce. Serve with lime wedges on the side for an extra burst of fresh citrus flavor that ties every bite together beautifully.
How to Serve Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
Garnishes
Elevate your Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe by adding vibrant garnishes like thinly sliced radishes, a sprinkle of crumbled queso fresco, or even a few pickled onions to bring contrasting textures and savory brightness. Fresh herbs like extra cilantro or a dash of chili flakes can also add a personal flare to each taco presentation.
Side Dishes
Complement your tacos with simple yet delicious sides, such as Mexican street corn (elote), a fresh black bean salad, or even a zesty mango salsa. These options add both color and a variety of tastes that enhance the wholesome flavors of the prawns and peppers, creating a well-rounded, irresistible meal.
Creative Ways to Present
Feeling adventurous? Turn your Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe into a party platter by arranging the tacos open-faced with dollops of sauce, colorful garnishes, and a scattering of chopped nuts or seeds for crunch. Alternatively, serve them with mini cups of avocado sauce for dipping or create taco bowls using crispy tortilla chips for a fun twist on presentation.
Make Ahead and Storage
Storing Leftovers
Leftover crispy shrimp and poblano strips can be stored in an airtight container in the refrigerator for up to two days. Keep tortillas and the avocado cilantro sauce separate in their own containers to preserve freshness and prevent sogginess. This way, you can quickly reassemble fresh tacos any time.
Freezing
For longer storage, place the breaded and cooked shrimp in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag for up to one month. It’s best to avoid freezing the assembled tacos or the avocado sauce to maintain their texture and flavor.
Reheating
Reheat leftover shrimp in a hot oven or air fryer at 375°F (190°C) for about 5 minutes to restore the crispiness. Warm tortillas separately on a skillet or microwave. The avocado cilantro sauce is best served fresh, but if needed, stir it before serving if refrigeration causes any separation.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before breading to ensure they crisp up nicely in the oven.
Is it possible to make this recipe vegan?
You can swap shrimp for battered and baked cauliflower or tofu and use a vegan sour cream alternative for the avocado cilantro sauce to enjoy a plant-based version.
Can I add more spice to the tacos?
Definitely! Adding minced jalapeños either in the breading mix or the sauce, or sprinkling chili flakes over the assembled tacos, is a great way to kick up the heat.
What’s the best tortilla to use?
Both corn and flour tortillas work wonderfully. Choose soft tortillas that will fold easily without breaking under the weight of the fillings.
How long does the avocado cilantro sauce last?
Stored in an airtight container in the fridge, the sauce stays fresh for up to two days. Its vibrant green color may darken slightly, but the flavor remains delicious.
Final Thoughts
This Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe is more than just a meal — it’s a celebration of texture, color, and bold flavors coming together in every bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a beloved favorite. Give it a try and watch how quickly these tacos disappear from your plate!
Print
Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Pescatarian
Description
These Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce are a delightful Mexican-inspired main course featuring crunchy baked shrimp, smoky roasted poblano peppers, and a creamy, zesty avocado cilantro sauce. Perfect for an easy dinner, these tacos combine a satisfying texture with fresh, vibrant flavors.
Ingredients
Shrimp and Breading
- 1 pound medium shrimp (peeled and deveined)
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Vegetables and Tortillas
- 1 poblano pepper (roasted, peeled, and sliced)
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce (for serving)
- Lime wedges (for serving)
Avocado Cilantro Sauce
- 1 avocado (ripe)
- 1/2 cup fresh cilantro leaves
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 small garlic clove
- 1/4 teaspoon salt
- 1–2 tablespoons water (to thin sauce if needed)
Instructions
- Preheat and Prepare Breading Station: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow bowls: one with flour mixed with paprika, garlic powder, salt, and pepper; one with the beaten eggs; and one with panko breadcrumbs.
- Bread the Shrimp: Dredge each shrimp first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Arrange the breaded shrimp on the prepared baking sheet, spacing them evenly.
- Bake the Shrimp: Lightly drizzle or spray the shrimp with olive oil, then bake for 10–12 minutes. Flip the shrimp halfway through baking to ensure an even golden, crispy texture.
- Roast the Poblano Pepper: While the shrimp bakes, char the poblano pepper over an open flame or under the broiler until the skin is blackened. Place it in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the skin, remove seeds, and slice into thin strips.
- Make the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro leaves, sour cream or Greek yogurt, lime juice, garlic clove, salt, and 1–2 tablespoons of water. Blend until smooth and creamy, adding water as needed to achieve the desired consistency.
- Warm the Tortillas: Heat the tortillas in a skillet over medium heat or microwave them until soft and pliable.
- Assemble the Tacos: Layer shredded cabbage or lettuce onto each tortilla, then add strips of roasted poblano pepper, followed by the crispy baked shrimp. Drizzle generously with the avocado cilantro sauce.
- Serve: Serve the tacos with lime wedges on the side for an extra burst of fresh citrus flavor.
Notes
- You can air-fry the shrimp at 400°F for 8–10 minutes instead of baking for a quicker, equally crispy option.
- For an extra kick of spice, add finely chopped jalapeño to the avocado cilantro sauce or sprinkle tacos with chili flakes.
- Use Greek yogurt instead of sour cream to lighten the sauce while maintaining creaminess.
