Description
These Crispy Shrimp & Poblano Tacos feature perfectly baked panko-crusted shrimp paired with sautéed poblano peppers and a creamy avocado cilantro sauce. This delicious Mexican-American fusion dish offers a satisfying crunch and bold flavors, ideal for a quick weekday dinner or casual gathering.
Ingredients
Scale
Shrimp and Breading
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (optional)
Vegetables and Tortillas
- 2 poblano peppers, sliced into thin strips
- 1 tbsp olive oil
- 8 small corn tortillas
Avocado Cilantro Sauce
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 small garlic clove
- 1/4 tsp salt
Instructions
- Prepare the shrimp: Preheat the oven to 400°F and line a baking sheet with parchment paper. Set up three shallow bowls with flour, beaten eggs, and a mixture of panko, paprika, garlic powder, salt, and black pepper. Dredge each shrimp first in flour, then dip in egg, and finally coat with the seasoned panko mixture. Arrange the coated shrimp on the baking sheet.
- Bake the shrimp: Place the shrimp in the oven and bake for 10-12 minutes, turning them halfway through cooking to ensure even crispiness. The shrimp should turn golden and crispy when fully cooked.
- Sauté the poblanos: While the shrimp bake, heat olive oil in a skillet over medium heat. Add the sliced poblano peppers and sauté for 5-7 minutes until they are soft and slightly charred, enhancing their smoky flavor.
- Make the avocado cilantro sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, sour cream or Greek yogurt, lime juice, garlic clove, and salt. Blend until smooth and creamy, adjusting seasoning as needed.
- Warm the tortillas: Gently warm the corn tortillas in a skillet or microwave until they become pliable and easy to fold.
- Assemble the tacos: Place a few baked shrimp on each tortilla, add a generous portion of sautéed poblano strips, and drizzle with the creamy avocado cilantro sauce. Serve the tacos immediately for best texture and flavor.
Notes
- For extra crunch, you can pan-fry or air fry the shrimp instead of baking them.
- Greek yogurt is a great substitute for sour cream in the sauce for a lighter tang.
- Add shredded cabbage or pickled onions to the tacos to enhance texture and add a fresh bite.
