Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
If you crave bold flavors and crave-worthy textures, you’re in for a delicious adventure with these Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce. Jumbo shrimp get a shatteringly crisp coating, mellow poblanos add gentle smokiness, and the whole thing is finished with a swoon-worthy sauce full of creamy avocado and fresh herbs. With every bite, you’ll get a playful mix of crunchy, tender, and tangy—all perfectly wrapped in warm tortillas. This is a showstopper taco recipe that feels weekend-special but comes together so quickly, it could brighten up your busiest weeknight.
Ingredients You’ll Need
Every piece of this recipe has a simple, meaningful role—crisping the shrimp, adding color, or bringing the zing. Nothing is complicated, but every pantry staple here counts, making the flavors and textures totally pop in these tacos.
- Shrimp: Large, peeled, and deveined shrimp are the star—they stay juicy during frying and hold up perfectly in a taco.
- All-purpose flour: This is what turns shrimp gorgeously crispy when fried, clinging to every curve.
- Chili powder: Adds a signature, subtle heat and beautiful, brick-red color to every bite.
- Smoked paprika: For a whisper of smoky depth that plays off the poblano, making every mouthful more interesting.
- Garlic powder: A staple for a savory, fragrant flavor boost that complements both the shrimp and sauce.
- Salt: Essential to bring out all the natural sweetness in both shrimp and peppers.
- Black pepper: Gives a gentle backbone of warmth without overpowering the other spices.
- Buttermilk: Helps the flour coating adhere to each shrimp and adds a subtle tang that lightens things up.
- Vegetable oil: Neutral, high-heat oil is the secret to golden, perfectly cooked shrimp—no lingering flavors, just crunch.
- Poblano peppers: Mellow, slightly smoky green peppers that turn sweet and irresistible once sautéed.
- Olive oil: Just a splash helps sauté the peppers and round out their flavor.
- Avocado: For an ultra-creamy, dreamy sauce that cools and enriches the spiced shrimp.
- Fresh cilantro: Brings fragrant, herbaceous lift to the sauce—totally refreshing!
- Greek yogurt or sour cream: Delivers tang and body to the sauce, making it lush and spoonable.
- Lime juice: Adds brightness and a faint zing that wakes up the entire dish.
- Garlic, for the sauce: Raw and punchy, it gives the sauce lively flavor without being harsh.
- Corn or flour tortillas: Warmed just before serving, they’re the perfect soft cradle for every flavorful element.
- Shredded cabbage or lettuce: Pick your favorite for satisfying crunch and fresh contrast.
- Lime wedges: Because a generous squeeze of citrus is the quickest way to freshen up every bite.
How to Make Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce
Step 1: Prepare the Shrimp Dredge and Buttermilk Dip
Set out two bowls—one for the seasoned flour and another for the buttermilk bath. In the first bowl, whisk your flour with chili powder, smoked paprika, garlic powder, salt, and black pepper. This blend ensures every shrimp gets coated with layers of flavor and that signature golden hue. In the second bowl, pour your buttermilk—it’ll help grab onto the spiced flour, paving the way for the perfect crispiness.
Step 2: Coat and Fry the Shrimp
Dip each shrimp into the buttermilk, then dredge in that bold flour mixture, pressing lightly so every nook is coated. Heat about an inch of vegetable oil in a deep skillet over medium-high heat—enough space for the shrimp to move around. Working in batches, fry the shrimp for 2 to 3 minutes per side, until beautifully golden and crisp. Transfer to a paper towel–lined plate. Watching these sizzle is almost as satisfying as devouring them.
Step 3: Sauté the Poblano Peppers
In a separate skillet, heat the olive oil over medium. Toss in the sliced poblanos, sprinkle with salt, and sauté for 5 to 7 minutes. Let them soften and pick up just a little char around the edges. This coaxes out their natural sweetness and gives the tacos smoky-sweet depth that perfectly balances the shrimp.
Step 4: Make the Avocado Cilantro Sauce
Grab your food processor or blender. Add avocado, cilantro, Greek yogurt (or sour cream), lime juice, and garlic. Season with salt and pepper to taste. Blitz until everything is gorgeously green and creamy. This sauce is the magic that ties the Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce together—the freshness and creaminess make every mouthful memorable.
Step 5: Warm Tortillas and Assemble Tacos
Quickly warm your tortillas—on a dry skillet, over a gas flame, or even 10 seconds in the microwave under a damp towel. Now, layer: crispy shrimp, sautéed poblanos, cabbage or lettuce, and a generous swoosh of the avocado cilantro sauce. Finish with a squeeze of lime. Making the Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce is almost as fun as eating them!
How to Serve Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce
Garnishes
Top these beauties with thin-sliced radishes, extra cilantro leaves, or a flicker of chili flakes. A traditional wedge of lime is non-negotiable—let guests add a final tangy flourish to their own Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce. If you love a hit of cream, add a dollop of plain Greek yogurt or crema for even more richness.
Side Dishes
Keep the fiesta vibe going with classic sides like Mexican street corn, black bean salad, or cilantro-lime rice. Tortilla chips with a fresh pico de gallo or a fruity mango salsa make excellent accompaniments. Anything light and fresh will play well with the crispy, savory tacos and that irresistible avocado cilantro sauce.
Creative Ways to Present
Lay out all components taco-bar style and let guests build their dream tacos. For backyard gatherings, nestle assembled tacos upright in a platter lined with shredded lettuce. Or turn the Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce into mini appetizers by using street taco–sized tortillas or even crisp lettuce cups for a gluten-free, party-friendly riff.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare, but possible!), store components separately. Keep the crispy shrimp in an airtight container lined with a paper towel to soak up excess moisture, and store the sauce and veggies in their own covered bowls. This prevents everything from becoming soggy and preserves the contrast of textures in the Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce.
Freezing
The cooked, breaded shrimp freeze surprisingly well—spread them out on a tray to freeze individually, then transfer to a zip-top bag. The vegetables and avocado cilantro sauce, however, are best enjoyed fresh, as their flavor and texture change after freezing. Prepare only as much sauce and veggies as you’ll use in one round of tacos for best results.
Reheating
To bring back the shrimp’s signature crunch, reheat in a 400°F oven or toaster oven for 7–10 minutes, or until hot and crispy. Avoid microwaving—they’ll lose their crunch. Warm poblanos and tortillas separately, then assemble just before serving with new sauce for that just-made experience of Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce.
FAQs
Can I bake the shrimp instead of frying?
Definitely! Arrange coated shrimp on a baking sheet lined with parchment and spray them lightly with oil. Bake in a 425°F oven for 12–15 minutes, flipping halfway, until crisp and golden. They won’t be quite as crunchy as fried, but still absolutely delicious for lighter Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce.
What’s the best way to make these gluten free?
Just swap in gluten-free all-purpose flour and use corn tortillas instead of flour tortillas. Every other ingredient in Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce is naturally gluten free, so this version is just as tasty and fun!
Can I make the avocado cilantro sauce ahead?
Yes! You can prepare the sauce up to a day in advance and store it in an airtight container in the fridge. For maximum freshness, press a piece of plastic wrap directly onto the surface of the sauce before sealing to minimize browning.
How spicy are these tacos?
They’re mild to moderate as written, thanks to poblano peppers, but you can easily adjust the heat. Add a pinch of cayenne or a diced jalapeño to the sauce if you crave extra kick, or use a milder chili powder if you prefer gentle warmth.
What else can I add to the tacos?
Go wild with extras! Sliced avocado, diced tomatoes, pickled onions, or queso fresco all work beautifully. Mix and match to make your Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce truly your own.
Final Thoughts
Something magical happens when you bring together sweet, crisp shrimp, smoky poblanos, and tangy avocado sauce in a taco. Whether it’s a weeknight or a gathering of friends, Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce bring color, flavor, and a whole lot of fun to the table. Give them a try—the only thing better than making them is seeing (and tasting) just how quickly they disappear!
Print
Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a fiesta in your mouth with these Crispy Shrimp & Poblano Tacos featuring a zesty Avocado Cilantro Sauce. Perfectly seasoned shrimp, sautéed poblano peppers, and a creamy avocado sauce come together in a crunchy taco shell for a flavor explosion!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
- vegetable oil for frying
For the Poblano Peppers:
- 2 medium poblano peppers, sliced into thin strips
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Avocado Cilantro Sauce:
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 clove garlic
- salt and pepper to taste
Additional:
- 8 small corn or flour tortillas
- shredded cabbage or lettuce
- lime wedges for serving
Instructions
- Prepare the Shrimp: In a bowl, combine flour, chili powder, smoked paprika, garlic powder, salt, and pepper. Coat shrimp in buttermilk, then dredge in flour mixture.
- Fry the Shrimp: Fry shrimp in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels.
- Sauté Poblano Peppers: Cook peppers in olive oil until softened and slightly charred.
- Make Avocado Cilantro Sauce: Blend avocado, cilantro, Greek yogurt, lime juice, garlic, salt, and pepper until smooth.
- Assemble Tacos: Fill tortillas with shrimp, sautéed peppers, cabbage, and avocado sauce. Serve with lime wedges.
Notes
- For a lighter option, bake the shrimp instead of frying.
- Adjust spiciness by adding jalapeños or using spicier chili powder.
- Perfect for casual dinners or gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 195mg
