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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Warm the Tortillas: Heat the tortillas in a skillet over medium heat or microwave them until soft and pliable.
  7. 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.
  8. 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.

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