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To make crispy shrimp tacos, you need fresh ingredients. Starting with shrimp, I recommend using large shrimp. They hold up well when cooked and have great flavor. You will need about one pound, peeled and deveined.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Elevate your taco night with Crispy Shrimp & Poblano Tacos featuring a zesty avocado cilantro sauce! These delicious tacos are packed with crunchy shrimp, smoky poblano peppers, and a creamy sauce that ties it all together. Perfect for any gathering or a cozy dinner, this simple recipe guides you step-by-step to create a flavorful experience on your plate. Click through to discover these mouthwatering tacos and bring a burst of flavor to your dining table!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup panko bread crumbs

1/2 cup all-purpose flour

2 large eggs, beaten

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

2 poblanos, sliced thin

1 tablespoon olive oil

8 small corn tortillas

Chopped fresh cilantro, for garnish

Lime wedges, for serving

For the Avocado Cilantro Sauce:

1 ripe avocado

1 cup fresh cilantro leaves

1 tablespoon lime juice

1 clove garlic

Salt to taste

2-3 tablespoons water (to adjust consistency)

Instructions
 

Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro leaves, lime juice, garlic, and a pinch of salt. Blend until smooth, then add water a tablespoon at a time until you reach your desired consistency. Set aside.

    Prepare the Shrimp: In a bowl, mix the panko bread crumbs, smoked paprika, garlic powder, salt, and pepper. In another bowl, place the flour, and in a separate bowl, beat the eggs.

      Coat the Shrimp: Dip each shrimp first in flour, shaking off any excess, then into the beaten eggs, and finally coat it with the panko mixture, pressing gently to adhere.

        Cook the Poblano Peppers: In a skillet over medium heat, add olive oil. Once hot, add the sliced poblanos and sauté for about 5-7 minutes until they are tender and slightly charred. Remove them from the skillet and set aside.

          Fry the Shrimp: In the same skillet, add a bit more olive oil if needed. Cook the shrimp in batches over medium-high heat, about 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

            Warm the Tortillas: In a separate dry skillet, lightly warm the corn tortillas on both sides until pliable; this makes them easier to fold.

              Assemble the Tacos: Place a few pieces of crispy shrimp on each tortilla, followed by sautéed poblano slices. Drizzle generously with avocado cilantro sauce and garnish with chopped cilantro.

                Serve: Serve the tacos hot with lime wedges on the side for squeezing over.

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