Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 count poblano pepper, sliced
• 1 cup all-purpose flour
• 0.5 cup cornmeal
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 count large egg
• 1 cup buttermilk
• 1 Prise oil for frying
• 8 count small corn tortillas
• 1 Prise fresh cilantro, for garnish
• 1 count ripe avocado
• 0.5 cup Greek yogurt or sour cream
• 0.25 cup fresh cilantro leaves
• 1 tbsp lime juice
• 1 Prise salt to taste

Instructions

1. Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, Greek yogurt, cilantro, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust salt and lime juice to taste. Set aside.
2. Prep the Shrimp: In a mixing bowl, whisk together the flour, cornmeal, chili powder, garlic powder, paprika, salt, and black pepper. In another bowl, beat the egg and mix with buttermilk.
3. Coat the Shrimp: Dip each shrimp into the buttermilk mixture, allowing any excess to drip off, then dredge in the flour mixture, pressing down to coat well.
4. Cook the Poblano: In a skillet over medium heat, add a drizzle of oil. Add the sliced poblano peppers and sauté for about 5-7 minutes or until they're tender and slightly charred. Remove from the skillet and set aside.
5. Fry the Shrimp: In the same skillet, add more oil if necessary and heat until shimmering. Fry the coated shrimp in batches for about 2-3 minutes on each side or until they are golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
6. Warm the Tortillas: In another skillet, or on an open flame, warm the corn tortillas for about 30 seconds on each side until pliable.
7. Assemble the Tacos: On each tortilla, layer some sautéed poblano, crispy shrimp, and a generous drizzle of avocado cilantro sauce. Garnish with fresh cilantro.
8. Serve: Enjoy the tacos warm, served with lime wedges on the side for an extra zesty kick.