Crispy Shrimp Poblano Tacos (Print Version)
Cheesy baked shrimp and poblano tacos come golden-crisp with creamy avocado cilantro sauce. Quick, flavorful, satisfying.
# Ingredients:
→ For the crispy shrimp tacos
01 -
1 lb raw shrimp, peeled and deveined, tail shells removed
02 -
1 poblano pepper, deseeded and diced
03 -
0.5 cup white onion, diced
04 -
2 Tbsp fresh cilantro, finely chopped
05 -
1 garlic clove, minced
06 -
2 tsp chili powder
07 -
0.5 tsp salt
08 -
0.25 tsp cayenne pepper, optional
09 -
2 cups shredded Monterrey Jack cheese
10 -
6 corn tortillas
→ For the avocado cilantro sauce (optional)
11 -
2 medium avocados
12 -
1 garlic clove
13 -
0.33 cup cilantro, chopped (leaves and stems)
14 -
2 Tbsp lime juice
15 -
0.25 tsp garlic salt
# Directions:
01 -
Combine all ingredients for the sauce in a food processor and blend until smooth. Cover and refrigerate until ready to serve.
02 -
Cut shrimp into thirds or fourths, then set aside. Heat a large skillet over medium-high heat, add a splash of oil, and sauté diced poblano peppers and onion for 2 minutes. Add shrimp, minced garlic, chili powder, salt, and optional cayenne. Sauté until shrimp are cooked through, about 2-3 minutes. Stir in cilantro and transfer filling to a bowl.
03 -
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Lay tortillas on the pan, spray with cooking spray, flip, and bake for 2-3 minutes until soft enough to fold.
04 -
Remove tortillas from the oven and layer one side of each with shredded cheese, shrimp filling, and more cheese. Fold over and press gently to seal.
05 -
Return assembled tacos to the oven and bake for 15-17 minutes until the cheese is melted and tortillas are crispy. Serve immediately with avocado cilantro sauce.
# Notes:
01 -
Start checking tacos after 10 minutes to prevent burning.
02 -
Tacos will crisp up as they cool after baking.
03 -
Poblano peppers are sometimes labeled as pasilla peppers.