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When making crispy shrimp tacos, you need fresh, high-quality ingredients. The key items include shrimp, poblano peppers, and tortillas. Let's dive into those.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Craving a delicious meal? Try these crispy shrimp and poblano tacos drizzled with a creamy avocado cilantro sauce! This flavorful dish is quick to make and perfect for taco night. Packed with fresh shrimp, roasted poblano peppers, and a hint of zesty lime, these tacos are not only tasty but also nutritious. Ready to impress your family and friends?
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 large poblano pepper, sliced into thin strips

1 cup all-purpose flour

1 cup panko bread crumbs

2 large eggs, beaten

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

8 small corn or flour tortillas

1 ripe avocado

1 cup fresh cilantro, chopped

2 tablespoons lime juice

¼ cup Greek yogurt or sour cream

Salt to taste

Lime wedges for serving

Instructions
 

Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine avocado, cilantro, lime juice, yogurt, and a pinch of salt. Blend until smooth and creamy, then set aside.

    Prepare the Shrimp: In a mixing bowl, combine smoked paprika, garlic powder, cumin, salt, and black pepper. Toss the shrimp in the spice mixture until evenly coated.

      Coat the Shrimp: Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and panko bread crumbs in the third. Dip each shrimp first in flour, shaking off excess, then in the egg, and finally coat with panko breadcrumbs.

        Pan-Fry the Shrimp: In a large skillet, heat about ½ inch of oil over medium-high heat. Once the oil is hot, add the coated shrimp in batches, being careful not to overcrowd the skillet. Fry for about 2-3 minutes on each side or until golden and crispy. Remove and drain on paper towels.

          Sauté the Poblano Peppers: In the same skillet, add the sliced poblano peppers. Sauté over medium heat for about 4-5 minutes, or until slightly charred and tender. Remove from heat.

            Warm the Tortillas: In another dry skillet, warm the tortillas over low heat for about 30 seconds on each side until pliable.

              Assemble the Tacos: On each tortilla, place a few strips of sautéed poblano peppers, a few crispy shrimp, and a generous drizzle of avocado cilantro sauce.

                Garnish and Serve: Serve the tacos immediately with lime wedges on the side for extra flavor.

                  Prep Time: 20 Minutes | Total Time: 40 Minutes | Servings: 4