Description
These Crispy Shrimp and Poblano Tacos are a delightful explosion of flavors and textures. Tender, seasoned shrimp meet the subtle heat of roasted poblano peppers, all nestled in crispy corn tortillas. But what truly elevates these tacos is the vibrant and creamy Avocado Cilantro Sauce, a cool counterpoint to the warmth and spice of the other ingredients. This recipe is perfect for a quick weeknight dinner, a casual weekend gathering, or any time you crave a vibrant, satisfying, and easy-to-make meal. The combination of crispy, savory, and fresh elements will make these tacos a new family favorite!
Why you will love this recipe
You’ll absolutely adore these Crispy Shrimp and Poblano Tacos for so many reasons. First, they’re incredibly easy to make. The cooking process is straightforward, utilizing simple techniques that even novice cooks can master. Second, the flavor profile is outstanding. The paprika, garlic, and onion powder perfectly complement the sweetness of the shrimp, while the poblano peppers add a mild, smoky heat that enhances the overall taste. The Avocado Cilantro Sauce is a game-changer – its creamy texture and bright, citrusy flavor bring everything together in perfect harmony. Finally, these tacos are incredibly versatile. You can easily adjust the spice level to your liking by using more or fewer poblano peppers, or by adding a pinch of chili powder to the shrimp marinade. Plus, they’re a crowd-pleaser! They’re always a hit at parties, gatherings, or simply as a fun and delicious meal for the family. And, because they are baked, they offer a healthier alternative to traditional fried tacos.
Ingredients:
For The Tacos:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 poblano peppers, diced
- 8 small corn tortillas
- Cooking spray or additional oil for frying
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For The Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 small garlic clove
- Salt to taste
Preparation:
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Ensuring your oven is fully preheated is crucial for achieving that perfect crispy texture for your tacos. Line a baking sheet with parchment paper. Parchment paper prevents the tacos from sticking to the sheet, makes cleanup a breeze, and ensures even browning without burning. This initial step sets the stage for achieving that perfect crispy exterior.
Step 2: Prepare the Shrimp
In a medium-sized mixing bowl, combine the peeled and deveined shrimp with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Use your hands or a spatula to gently toss the shrimp until they are evenly coated with the spice mixture. The olive oil helps the spices adhere to the shrimp, ensuring each bite is bursting with flavor. Allow the shrimp to marinate for at least 5 minutes to allow the flavors to meld together. This simple marinade is the key to succulent and flavorful shrimp.
Step 3: Sauté the Poblano Peppers
Heat a large skillet over medium heat. Add the diced poblano peppers to the skillet and sauté them for approximately 5-7 minutes, or until they become tender and slightly charred. Stir the peppers frequently to prevent them from burning. Sautéing the poblanos before adding them to the tacos brings out their natural sweetness and subtle heat, providing a depth of flavor that complements the shrimp perfectly. The slight char adds a touch of smokiness that enhances the overall taste of the tacos. Once they are cooked, transfer the sautéed peppers to a bowl and set aside.
Step 4: Cook the Shrimp
Using the same skillet in which you sautéed the poblano peppers, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and are fully cooked through. Be careful not to overcook the shrimp, as they can become rubbery. Overcooking the shrimp diminishes their tenderness and affects the overall enjoyment of the dish. As soon as the shrimp turn pink, remove them from the heat and set aside.
Step 5: Warm the Tortillas
To make the corn tortillas more pliable and prevent them from cracking when folded, warm them slightly before filling. You can warm them in a dry pan over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave them for about 20-30 seconds. This step is crucial for ensuring the tacos hold their shape and are easy to eat. Warm tortillas are also more flavorful and aromatic, enhancing the overall sensory experience of enjoying these tacos.
Step 6: Assemble the Tacos
Now comes the fun part: assembling your tacos! Take a warmed tortilla and fill it with a generous portion of the sautéed poblano peppers and cooked shrimp. Be careful not to overfill the tortillas, as this can make them difficult to fold and eat. Fold the tortilla in half to create a taco shape. Repeat this process with the remaining tortillas, poblano peppers, and shrimp. Arrange the filled tacos on the prepared baking sheet, ensuring they are spaced apart so they can crisp up evenly.
Step 7: Bake for Crispiness
Lightly spray the tops of the assembled tacos with cooking spray or brush them with a small amount of olive oil. This will help them achieve a beautiful golden brown color and a crispy texture in the oven. Bake the tacos in the preheated oven for approximately 10-12 minutes, or until they are golden brown and crispy to your liking. Keep a close eye on the tacos while they bake to prevent them from burning. The baking process transforms the tacos from soft and pliable to wonderfully crispy and crunchy.
Step 8: Prepare the Avocado Cilantro Sauce
While the tacos are baking, prepare the Avocado Cilantro Sauce. In a blender or food processor, combine the ripe avocados, chopped cilantro, lime juice, garlic clove, and a pinch of salt. Blend all ingredients until smooth and creamy. If the sauce is too thick, add a small amount of water, one tablespoon at a time, until you reach your desired consistency. Taste the sauce and adjust the seasoning as needed, adding more lime juice or salt to suit your preferences. This sauce is the star of the show, providing a cool, creamy, and flavorful counterpoint to the warm and spicy filling.
Step 9: Finish the Tacos
Once the tacos are removed from the oven, sprinkle them with freshly chopped cilantro for a burst of freshness and visual appeal. The cilantro adds a bright, herbaceous note that complements the other flavors in the tacos.
Step 10: Serve and Enjoy
Serve the crispy shrimp and poblano tacos immediately, accompanied by the creamy Avocado Cilantro Sauce on the side. Offer lime wedges for squeezing over the tacos, adding a zesty and refreshing finishing touch. These tacos are best enjoyed hot, so savor each bite and enjoy the delightful combination of flavors and textures!
COOKING Rating:
Easy to Medium. While there are a few steps involved, each one is straightforward and doesn’t require advanced culinary skills. The recipe is easily adaptable for different skill levels and can be made in under an hour.
Serving Suggestions:
- Serve with a side of Mexican rice and beans for a complete and satisfying meal.
- Offer a variety of toppings such as shredded lettuce, diced tomatoes, or pickled onions.
- Pair with a refreshing margarita or a Mexican beer for the ultimate taco night experience.
- For a lighter meal, serve with a side salad dressed with a lime vinaigrette.
- Consider offering a spicier salsa as an alternative to the Avocado Cilantro Sauce for those who prefer more heat.
Tips:
- To save time, you can buy pre-peeled and deveined shrimp.
- If you don’t have poblano peppers, you can substitute with bell peppers or Anaheim peppers.
- For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade or a dash of hot sauce to the Avocado Cilantro Sauce.
- To prevent the tortillas from sticking to the baking sheet, use parchment paper or a silicone baking mat.
- If you prefer a softer taco, you can skip the baking step and serve the tacos immediately after assembling them.
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutritional Information: (Approximate, per taco)
Calories: 300 Protein: 20g Sodium: 350mg
Conclusion
These Crispy Shrimp and Poblano Tacos with Avocado Cilantro Sauce are more than just a meal; they’re an experience. The combination of textures and flavors is a symphony for the palate, offering a satisfying and memorable dining experience. From the crispy tortillas to the tender shrimp, the subtly spicy poblano peppers, and the creamy avocado sauce, every element works in perfect harmony. This recipe is a fantastic way to impress your friends and family with minimal effort. So gather your ingredients, put on some music, and get ready to create a taco masterpiece that will leave everyone wanting more! This recipe is a guaranteed winner for any occasion, bringing joy and deliciousness to your table.
Questions and Answers about this recipe:
Q1: Can I use frozen shrimp for this recipe?
A1: Absolutely! Frozen shrimp is a convenient option. Just make sure to thaw it completely before using. The best way to thaw shrimp is to place it in a colander and run it under cold water for about 5-10 minutes, or until it’s completely thawed. Pat the shrimp dry with paper towels before marinating and cooking to ensure it browns properly and doesn’t become too watery.
Q2: I don’t like cilantro. What can I substitute in the Avocado Cilantro Sauce?
A2: If cilantro isn’t your cup of tea, no problem! You can substitute it with fresh parsley or even some chopped green onions. Parsley offers a similar herbaceousness without the sometimes polarizing flavor of cilantro. Green onions will add a mild, oniony flavor that pairs well with avocado and lime. You could also try adding a pinch of cumin for a warm, earthy flavor.
Q3: How can I make these tacos spicier?
A3: There are several ways to turn up the heat! You can add a pinch of cayenne pepper or red pepper flakes to the shrimp marinade. Another option is to use jalapeño peppers instead of poblano peppers, or include a small amount of diced jalapeño in the sautéed vegetables. For the sauce, you can add a dash of your favorite hot sauce or a pinch of chili powder. Taste as you go and adjust the spice level to your liking.
Q4: Can I make the Avocado Cilantro Sauce ahead of time?
A4: You can make the Avocado Cilantro Sauce ahead of time, but be aware that it can oxidize and turn brown slightly. To prevent this, add an extra squeeze of lime juice and store the sauce in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. This will help minimize oxidation. It’s best consumed within 24 hours for the best flavor and color.
Q5: What if I don’t have an oven? Can I still make these tacos crispy?
A5: Absolutely! If you don’t have an oven, you can still achieve crispy tacos using a skillet. After assembling the tacos, heat a tablespoon of oil in a large skillet over medium heat. Place the tacos in the skillet, seam-side down, and cook for about 2-3 minutes per side, or until they are golden brown and crispy. Make sure to watch them carefully to prevent burning. This method allows you to get that delicious crispy texture without relying on an oven.
