These crispy shrimp tacos are a tasty treat! Filled with juicy shrimp and vibrant poblano peppers, they’re great for any meal. Top them off with a creamy avocado cilantro sauce for extra yum!
When I make these, my friends never believe how easy they are! I like to serve them with lime wedges on the side—it’s like a little squeeze of sunshine. Give them a try; you won’t regret it!
Key Ingredients & Substitutions
Shrimp: Using peeled and deveined shrimp saves time. If you can’t find fresh shrimp, frozen is a great substitute. Just remember to thaw them thoroughly before cooking.
Poblano Peppers: These mild peppers add depth and flavor. If you want extra heat, try jalapeños instead. For a milder option, bell peppers work well too.
Corn: Fresh corn really shines in this dish, but if it’s out of season, frozen corn is a convenient substitute. Just add it directly to the mix without thawing.
Cheese: Monterey Jack gives a nice melt, but you can swap it for cheddar or a blend if you prefer a sharper flavor. Vegan cheese can also be a great alternative.
Avocados: Choose ripe avocados for a creamy sauce. If you can’t find ripe ones, you can use guacamole as a quicker alternative.
How Can I Ensure My Shrimp Stays Tender and Crispy?
The key to perfectly cooked shrimp is timing! You want them cooked through without becoming rubbery. Roasting at a higher temperature gives you that crispy texture.
- Preheat your oven to 400°F (200°C) to get a nice roast on the shrimp.
- Cook them for only 10-12 minutes. As soon as they turn pink and opaque, they are done.
- For crispier shrimp, make sure they are spread out in a single layer on the baking sheet.
What’s the Best Way to Prepare the Avocado Cilantro Sauce?
Making the avocado cilantro sauce is a breeze! You’ll want a smooth consistency, so blending is essential. Here’s how to do it:
- Put all the ingredients into a food processor: avocados, cilantro, lime juice, garlic powder, and salt.
- Blend until smooth. If it’s too thick, add water a tablespoon at a time until it reaches your desired creaminess.
- Taste and adjust salt or lime juice as needed. This fresh sauce really lifts the flavors of the tacos!
How to Make Crispy Shrimp and Poblano Tacos with Avocado Cilantro Sauce
Ingredients You’ll Need:
For the Tacos:
- 1 lb shrimp, peeled and deveined
- 2 poblano peppers, diced
- 1 cup corn (fresh or frozen)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 tsp garlic powder
- Salt to taste
- Water (as needed for consistency)
How Much Time Will You Need?
This tasty taco recipe takes around 25-30 minutes in total. You’ll need about 10 minutes for prep work and another 15-20 minutes for cooking. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (200°C). This is where all the delicious roasting magic will happen.
2. Prepare the Shrimp Mixture:
In a mixing bowl, add the shrimp, diced poblano peppers, corn, smoked paprika, cumin, garlic powder, and a sprinkle of salt and pepper. Give it a good toss to make sure everything is well coated with the spices. It’s all about those flavors!
3. Roast the Mixture:
Spread the shrimp and poblano mixture evenly on a baking sheet. Drizzle it with olive oil for extra crispiness. Pop it in the preheated oven for about 10-12 minutes. You’re looking for the shrimp to be cooked through and just a little crispy!
4. Make the Avocado Cilantro Sauce:
While the shrimp is roasting, let’s whip up that amazing sauce! In a food processor, blend the avocados, chopped cilantro, lime juice, garlic powder, and salt. As it blends, add water a little at a time until you reach your desired creamy consistency. Set it aside — you’ll want to drizzle this on your tacos!
5. Heat the Tortillas:
Time to warm up those corn tortillas! Heat them in a skillet over medium heat until they are warm and flexible. This will help them hold all those tasty toppings.
6. Assemble the Tacos:
Now, it’s assembly time! Take a tortilla and add a good scoop of the shrimp and poblano mixture. Top it with shredded cheese for that melty goodness. Place the tacos back in the oven for another 3-5 minutes until the cheese is melted and the tortillas are crispy.
7. Serve and Enjoy:
Once everything is cooked, serve your tacos hot! Garnish with fresh cilantro and put some lime wedges on the side. Don’t forget to drizzle that creamy avocado cilantro sauce over the top — it’s the perfect finishing touch. Enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before cooking. You can do this by placing them in the fridge overnight or by submerging them in a sealed bag under cold running water for about 15-20 minutes. Pat them dry before mixing with the other ingredients to ensure they get crispy in the oven!
How Can I Adjust the Spice Level?
If you prefer your tacos with a little extra heat, you can add diced jalapeños or a pinch of cayenne pepper to the shrimp mixture. For a milder version, simply reduce the amount of smoked paprika or leave out any spicy elements. Tasting the avocado cilantro sauce can also help you adjust the flavor before serving!
What is the Best Way to Store Leftovers?
Store any leftover shrimp, poblano mixture, and avocado cilantro sauce separately in airtight containers in the fridge. The shrimp and vegetables will stay fresh for up to 2 days, while the sauce is best consumed within 1 day. You can reheat the shrimp mixture in the oven for a few minutes or in a skillet over low heat.
Can I Make the Avocado Cilantro Sauce Ahead of Time?
Yes, you can! The avocado cilantro sauce can be prepared a few hours in advance. To prevent browning, squeeze a little extra lime juice on top before sealing the container. Just give it a good stir before serving to re-combine!
