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To make crispy shrimp and poblano tacos, you need fresh, quality ingredients. Here’s what you will need for the tacos:

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Get ready for a flavor explosion with Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce! This mouthwatering recipe features crunchy shrimp, smoky poblano peppers, and a creamy avocado sauce that will take your taco night to the next level. Whether you're entertaining guests or enjoying a family dinner, these tacos are sure to impress. Click through to discover the full recipe and make your taco night unforgettable!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 poblano pepper, sliced

1 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 large egg

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

Oil for frying

8 small corn tortillas

Fresh cilantro, for garnish

Avocado Cilantro Sauce:

1 ripe avocado

1/2 cup Greek yogurt or sour cream

1/4 cup fresh cilantro leaves

1 tablespoon lime juice

Salt to taste

Instructions
 

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.

    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.

      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.

        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.

          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.

            Warm the Tortillas: In another skillet, or on an open flame, warm the corn tortillas for about 30 seconds on each side until pliable.

              Assemble the Tacos: On each tortilla, layer some sautéed poblano, crispy shrimp, and a generous drizzle of avocado cilantro sauce. Garnish with fresh cilantro.

                Serve: Enjoy the tacos warm, served with lime wedges on the side for an extra zesty kick.

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