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Crispy shrimp and poblano tacos have quickly become an easy dinner favorite in my house. Juicy chili-spiced shrimp gets tossed with tender sautéed poblano peppers and onions then everything tucks into cheesy corn tortillas and bakes until golden and crispy. The finishing touch is a creamy avocado cilantro sauce that cools the spicy kick and makes every bite irresistible.
I first tried this recipe on a Tuesday night and it instantly joined the rotation. My family craves these zesty tacos and that tangy avocado sauce on repeat.
Ingredients
- Raw shrimp peeled and deveined: Choose fresh or high quality frozen medium shrimp for the juiciest bite
- Poblano pepper diced: Adds mild heat and smoky flavor Look for glossy firm peppers at the store
- White onion diced: Gives savory aroma and sweetness Use a fresh crisp onion
- Fresh cilantro chopped: Brings brightness and color Use tender leafy tops for best flavor
- Garlic clove minced: Adds pungent depth Fresh garlic is best but pre-minced works in a pinch
- Chili powder: Warmth and earthy heat Try a blend with both smokiness and a hint of sweetness
- Salt: Brings all the flavors together Taste your dish as you go
- Cayenne pepper optional: Extra spice for heat lovers Add to taste or leave out for mild tacos
- Monterrey jack cheese shredded: Melts beautifully Creamy and mild Opt for fresh block cheese you shred yourself for the best melt
- Corn tortillas: Sturdy base for crispy tacos Warm slightly before filling to make folding easier
- Avocados: Ripe and creamy Form the rich silky base of the sauce Look for avocados with a gentle give when pressed
- Lime juice: Fresh citrus lifts the sauce Bottled can work but fresh is best
- Garlic salt: Seasons the sauce and punches up flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook diced onion and poblano pepper in a large skillet on medium-high heat with a splash of oil for about two minutes This builds a sweet smoky base for the shrimp mixture
- Add the Shrimp and Spices:
- Toss in the cut shrimp garlic chili powder salt and cayenne Stir and sauté until the shrimp are opaque and cooked through about two to three minutes
- Finish the Filling:
- Remove the pan from the heat and stir in chopped cilantro for a fresh bright flavor Transfer the mixture to a bowl
- Prepare the Tortillas:
- Heat your oven to four hundred twenty five degrees Line a sheet tray with parchment Lay the tortillas flat and spray with cooking spray Flip and bake for two to three minutes just until warm and pliable
- Assemble the Tacos:
- Lay cheese on one half of each tortilla Top with a scoop of shrimp filling and add more cheese Fold the tortilla over gently so the edges stick together
- Bake the Tacos:
- Place the filled and folded tacos on the pan and bake for fifteen to seventeen minutes until the tortillas are deeply golden and crispy and the cheese has melted
- Make the Avocado Cilantro Sauce:
- Blend ripe avocados fresh cilantro garlic lime juice and garlic salt in a food processor until creamy Keep the sauce cold until serving
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My absolute favorite part is the contrast of the crispy edges and gooey cheese Some of the best kitchen memories are made with my kids laughing while we build and fold tacos together everyone customizing to their perfect filling to cheese ratio
Storage Tips
Store leftover tacos in a sealed container in the refrigerator for two days To reheat place on a baking sheet in a hot oven for five minutes which helps restore that irresistible crisp Do not microwave or they will soften
Ingredient Substitutions
For the shrimp swap in finely chopped firm white fish or even canned jackfruit for a vegetarian spin Poblano peppers can also be replaced with green bell peppers if poblanos are unavailable Pepper jack cheese melts well and adds an extra spicy punch
Serving Suggestions
Pile tacos on a platter and serve hot with a generous bowl of avocado cilantro sauce on the side Fresh lime wedges sliced radishes or quick pickled onions make delicious toppings A crunchy coleslaw tossed in lime juice adds color and freshness alongside
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A Bit of History
Crispy tacos filled with seafood are a modern take on classic Mexican street food Poblanos originate in the Puebla region of Mexico and are celebrated for their mild heat and aromatic flavor Fusing shrimp with this pepper showcases a regional mix that feels both classic and new
Recipe FAQs
- → What type of shrimp works best for these tacos?
Use raw, peeled, and deveined shrimp. Cutting them into thirds or fourths ensures even cooking and easy filling for every tortilla.
- → Why bake the tacos instead of frying?
Baking helps melt the cheese and crisp up the tortillas with less oil, resulting in an even crunch without extra mess or grease.
- → Can I make the avocado cilantro sauce ahead?
Yes, the sauce can be blended in advance and stored covered in the refrigerator until serving to keep it fresh and vibrant.
- → How spicy are these tacos?
The heat level is mild but adjustable. For more spice, add extra cayenne or top with sliced jalapeños as desired.
- → What cheese is best for the filling?
Monterrey jack melts smoothly and complements the shrimp and poblanos, but you can substitute with mozzarella or a Mexican cheese blend.
- → Are corn tortillas required?
Corn tortillas give a traditional flavor and crunch, but flour tortillas can be used for a softer texture if preferred.