Description
These Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce deliver a vibrant and flavorful Mexican-inspired meal. Juicy shrimp seasoned with warm spices, sautéed poblano peppers, crunchy cabbage, and crumbled queso fresco come together inside warm tortillas and are topped with a creamy, tangy avocado cilantro sauce for a delicious fiesta of flavors and textures perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 poblano peppers, sliced into strips
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup crumbled queso fresco or cotija cheese
Avocado Cilantro Sauce
- 1 ripe avocado, peeled and pitted
- 1/2 cup fresh cilantro leaves
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 small garlic clove
- Salt, to taste
- 2 to 4 tablespoons water, to thin sauce
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and olive oil until evenly coated, ensuring the spices fully adhere to the shrimp.
- Cook the Shrimp: Heat a large skillet over medium-high heat and cook the seasoned shrimp for 2 to 3 minutes per side until they turn pink, are crispy on the edges, and cooked through. Remove shrimp from the skillet and set aside.
- Sauté the Poblano Peppers: In the same skillet, add the sliced poblano peppers and sauté for 4 to 5 minutes until they become tender and develop lightly charred edges for enhanced flavor.
- Prepare the Avocado Cilantro Sauce: While the peppers cook, blend together the avocado, fresh cilantro leaves, Greek yogurt (or sour cream), lime juice, garlic clove, salt, and enough water (2 to 4 tablespoons) to achieve a smooth, creamy consistency.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or briefly microwave them until warm and pliable, ready for assembling the tacos.
- Assemble the Tacos: On each warmed tortilla, layer the cooked shrimp, sautéed poblano peppers, shredded cabbage, and crumbled queso fresco or cotija cheese. Drizzle generously with the creamy avocado cilantro sauce.
- Serve Immediately: Serve the tacos right away while warm and fresh to enjoy the perfect blend of textures and flavors.
Notes
- For extra heat, add sliced jalapeño or a pinch of cayenne pepper to the shrimp seasoning mix before cooking.
- Shrimp cook very quickly; avoid overcooking to maintain their tenderness and juicy texture.
- You can substitute Greek yogurt with sour cream in the avocado cilantro sauce depending on preference or dietary restrictions.
- Both corn and flour tortillas work well, choose based on your preference.
