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To make crispy shrimp tacos, you need fresh and tasty ingredients. This ensures each bite bursts with flavor. Here are the essential items for your tacos.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Elevate your taco night with crispy shrimp and poblano tacos drizzled with homemade avocado cilantro sauce! This delicious dish combines crunchy shrimp, smoky poblano peppers, and a creamy sauce that bursts with flavor. Discover the essential ingredients and easy steps to create this mouthwatering recipe. Click through to explore all the tips, variations, and detailed instructions to make your new favorite tacos tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

Salt and pepper to taste

2 poblano peppers, charred, peeled, and sliced

8 corn tortillas

Vegetable oil for frying

Fresh cilantro leaves for garnish

Avocado Cilantro Sauce:

1 ripe avocado

1/2 cup fresh cilantro

1 clove garlic

1 lime, juiced

Salt to taste

1/4 cup yogurt (or sour cream)

Instructions
 

Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic, lime juice, and yogurt. Blend until smooth and creamy. Season with salt to taste. Set aside.

    Prepare the Shrimp Coating: In a medium bowl, combine the flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and pepper. Mix well.

      Soak the Shrimp: In a separate bowl, pour in the buttermilk. Add the shrimp and let them soak for about 10-15 minutes. This will tenderize the shrimp and help the coating adhere.

        Coat the Shrimp: After soaking, remove the shrimp from the buttermilk, allowing excess to drip off. Dredge the shrimp in the flour mixture, ensuring they are fully coated.

          Fry the Shrimp: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, carefully add the coated shrimp in batches (don't overcrowd the pan). Fry for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

            Prepare the Poblano Peppers: While the shrimp are frying, char the poblano peppers over an open flame or under the broiler until the skin is blistered. Place in a bowl and cover with plastic wrap for a few minutes to steam. Peel the skin off and slice.

              Warm the Tortillas: In a separate dry skillet, briefly toast the corn tortillas for about 30 seconds on each side or until warmed through and slightly crispy.

                Assemble the Tacos: On each tortilla, layer crispy shrimp, sliced poblano peppers, and a drizzle of avocado cilantro sauce.

                  Garnish and Serve: Sprinkle fresh cilantro leaves on top for garnish. Serve the tacos with lime wedges on the side for an extra zesty flavor.

                    Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the tacos on a wooden platter lined with parchment paper. Arrange the tacos upright, and sprinkle additional cilantro on top for color. Serve the avocado sauce in a small bowl alongside the tacos for dipping. Enjoy!