These crispy shrimp tacos are a fun twist on taco night! The shrimp is crunchy and tasty, paired with sweet poblano peppers for a flavorful mix. And let’s not forget the creamy avocado cilantro sauce—it’s a game changer!
Every bite of these tacos brings a smile; they’re perfect for impressing friends or treating yourself after a long day. I personally love to add a squeeze of lime for that extra zing. Yum!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is the star here! If fresh shrimp isn’t available, frozen shrimp works well. Just thaw it properly before cooking. I often recommend using shrimp that’s at least 21/25 count per pound for a nice bite.
Poblano Pepper: This pepper adds a gentle heat and flavor. If you want more spice, consider using jalapeños instead. For a milder option, bell peppers could be a good substitute.
Spices: Chili powder, cumin, and garlic powder bring great flavor. Feel free to experiment! Paprika or cayenne can add a different twist; adjust based on your heat preference.
Corn Tortillas: Corn tortillas have a lovely flavor, but flour tortillas can work too. Just make sure to heat them well so they’re soft and flexible. I prefer the corn ones for authenticity.
Avocado Cilantro Sauce: If avocados are hard to find, you can substitute with plain Greek yogurt for a creamy texture (but it won’t have the same flavor). You could even try sour cream with some cilantro mixed in.
How Do I Bake Shrimp for the Perfect Texture?
Baking shrimp can be easy, but you want to ensure they stay tender and juicy. The key is to keep an eye on them while cooking!
- Preheat your oven properly to 400°F (200°C) for even cooking.
- Toss the shrimp well with oil and spices to coat evenly, this not only adds flavor but helps keep them moist.
- Spread the shrimp in a single layer on the baking sheet. This helps them cook evenly.
- Bake for about 10-12 minutes until they’re opaque and firm to the touch. Overcooking will make them rubbery, so watch closely!
Crispy Shrimp And Poblano Tacos With Avocado Cilantro Sauce
Ingredients You’ll Need:
For the Tacos:
- 1 lb shrimp, peeled and deveined
- 1 large poblano pepper, diced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 8 corn tortillas
- 1 cup shredded cheese (optional, such as Monterey Jack or Cheddar)
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/2 cup fresh cilantro leaves
- 1 clove garlic
- Juice of 1 lime
- Salt, to taste
- Water, as needed for consistency
How Much Time Will You Need?
This delicious recipe will take about 25 minutes total. You’ll need around 10 minutes for prep and another 10-12 minutes for baking the shrimp. While that’s happening, you can whip up the avocado cilantro sauce. Quick and easy for a tasty meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 400°F (200°C). This will give your shrimp a nice crispy finish when they bake!
2. Prepare the Shrimp and Poblano:
In a mixing bowl, toss the peeled and deveined shrimp with the diced poblano pepper, chili powder, cumin, garlic powder, olive oil, and a sprinkle of salt and pepper. Make sure everything is well-coated!
3. Bake the Mixture:
Spread the shrimp and poblano mixture evenly on a baking sheet. Pop it in the oven and bake for about 10-12 minutes, or until the shrimp are fully cooked and flaky. They should be a lovely pink color!
4. Make the Avocado Cilantro Sauce:
While the shrimp are baking, let’s get that yummy sauce ready. In a food processor, combine the ripe avocados, fresh cilantro leaves, garlic, lime juice, and a pinch of salt. Blend everything until smooth, adding a little water a tablespoon at a time if you need to reach your desired consistency. Taste and adjust the seasoning if necessary!
5. Warm the Tortillas:
Now it’s time to warm up those corn tortillas! You can heat them in a skillet over medium heat or right over a flame for a few seconds on each side. You want them warm and pliable.
6. Assemble Your Tacos:
Grab your warmed tortillas and fill each one with some of the cooked shrimp and poblano mixture. If you’re feeling cheesy, sprinkle on some shredded cheese. Top it off with a generous dollop of that delicious avocado cilantro sauce.
7. Garnish and Serve:
Finally, garnish your tacos with fresh cilantro and serve them with lime wedges on the side for an extra zing. Squeeze some lime over your tacos just before you enjoy them. Yum!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to thaw shrimp is to place them in the refrigerator overnight, or for a quicker method, you can put them in a sealed plastic bag and submerge in cold water for about 30 minutes. Pat them dry before tossing with the spices to ensure they get crispy in the oven.
Can I Substitute the Poblano Pepper?
Yes, if you can’t find poblano peppers, feel free to use another mild pepper like Anaheim or even bell pepper. Just keep in mind that the flavor may change slightly. If you want more heat, you could also experiment with jalapeños, but adjust the quantity according to your spice preference.
How to Make the Avocado Cilantro Sauce Creamier?
If you prefer a creamier sauce, try adding a couple of tablespoons of sour cream or Greek yogurt to the avocado cilantro sauce in the food processor. This will give it a richer texture and flavor while still keeping it fresh!
How Should I Store Leftover Tacos?
For best results, store the shrimp and poblano mixture separately from the tortillas and sauce in airtight containers in the fridge. This will help keep everything fresh. Enjoy leftovers within 2-3 days, and reheat the shrimp mixture on the stovetop or in the microwave before assembling your tacos again!
