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To make crispy shrimp tacos, you need fresh shrimp, cornmeal, and flour. The shrimp is the star. For the best taste, choose large, peeled, and deveined shrimp. Look for shrimp that feel firm and have a clean smell.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Elevate your taco night with these incredible Crispy Shrimp & Poblano Tacos! Packed with a satisfying flavor burst, this easy-to-follow recipe combines crunchy shrimp with smoky poblano peppers and a creamy avocado cilantro sauce. Perfect for impressing guests or simply enjoying a delicious meal at home, discover step-by-step instructions and tips to customize your tacos. Click through to explore the full recipe and get ready for a culinary delight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper (optional for spice)

Salt and pepper to taste

2 fresh poblano peppers

8 small corn tortillas

Oil for frying (vegetable or canola)

Fresh lime wedges for serving

Avocado Cilantro Sauce:

2 ripe avocados

1/2 cup Greek yogurt

1/4 cup fresh cilantro leaves

1 clove garlic, minced

1 tablespoon lime juice

Salt to taste

Instructions
 

Prepare the Poblano Peppers: Preheat your broiler. Place the poblanos on a baking sheet and broil for about 8-10 minutes, turning occasionally until the skin is charred and blistered. Remove from oven, place in a bowl, cover with plastic wrap to steam for about 10 minutes. Once cool, peel off the skin, remove the seeds, and slice into strips.

    Make the Avocado Cilantro Sauce: In a blender or food processor, combine the avocados, Greek yogurt, cilantro, minced garlic, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as necessary and set aside.

      Prepare the Shrimp: In a bowl, combine flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. Toss the shrimp in this mixture until fully coated.

        Fry the Shrimp: In a large skillet, heat about 1 inch of oil over medium-high heat. Once hot, carefully add the coated shrimp in batches, frying for 2-3 minutes on each side until they are golden brown and crispy. Remove and drain on paper towels.

          Warm the Tortillas: In a dry skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.

            Assemble the Tacos: Lay out the warm tortillas and add a few crispy shrimp, a few strips of charred poblano, and drizzle with the Avocado Cilantro Sauce.

              Serve: Garnish your tacos with lime wedges for an extra zesty kick and serve immediately.

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