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Crispy shrimp tacos are a delight. The main players are fresh shrimp, poblano peppers, and the creamy avocado cilantro sauce. Each ingredient adds its own unique touch.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Elevate your taco night with these Crispy Shrimp & Poblano Tacos topped with a creamy Avocado Cilantro Sauce. Discover the secrets to perfectly crispy shrimp, the best way to prepare poblano peppers, and how to create a zesty sauce that will wow your taste buds. With easy steps and customizable toppings, you’ll impress everyone at the table.
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

1 cup Panko bread crumbs

2 eggs, beaten

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

2 poblano peppers, diced

1 tablespoon olive oil

Corn tortillas (for serving)

Fresh lime wedges (for serving)

For the Avocado Cilantro Sauce:

1 ripe avocado

1/2 cup fresh cilantro, chopped

1/4 cup Greek yogurt

2 tablespoons lime juice

Salt to taste

Instructions
 

Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine the avocado, fresh cilantro, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

    Prep the Poblano Peppers: In a skillet, heat olive oil over medium heat. Add the diced poblano peppers and sauté until they are tender and slightly charred, about 5-7 minutes. Set aside.

      Batter the Shrimp: In one bowl, mix the flour, smoked paprika, garlic powder, cumin, salt, and pepper. In a second bowl, place the beaten eggs. In a third bowl, add the Panko bread crumbs.

        Coat the Shrimp: Dredge each shrimp first in the flour mixture, then dip in the beaten egg, and finally coat with Panko bread crumbs. Make sure each shrimp is evenly coated.

          Fry the Shrimp: In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully place the coated shrimp in the pan in batches (do not overcrowd). Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove shrimp and place on paper towels to drain excess oil.

            Warm the Tortillas: In the same skillet, briefly warm the corn tortillas for about 30 seconds on each side until they are pliable.

              Assemble the Tacos: Take a warm tortilla and add a portion of sautéed poblano peppers. Top it with a few crispy shrimp and drizzle generously with avocado cilantro sauce.

                Serve: Garnish with fresh lime wedges for squeezing over the tacos and serve immediately.

                  Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings

                    - Presentation Tips: Serve the tacos on a colorful platter, and garnish with extra cilantro and lime wedges for a vibrant, inviting display. Consider placing the avocado cilantro sauce in a small bowl as a dipping option on the side.