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To make crispy shrimp tacos, you need fresh shrimp and tasty veggies. Start with 1 pound of large shrimp. They should be peeled and deveined. For the roasted poblano peppers, use two large ones. Their smoky flavor goes great with shrimp.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Savor the flavors of crispy shrimp and poblano tacos topped with a creamy avocado cilantro sauce! This easy recipe will elevate your taco night into a delicious feast, perfect for any occasion. With a step-by-step guide, from breading the shrimp to assembling the tacos, this dish is a crowd-pleaser that anyone can master. Don't miss out—click through for the full recipe and make your next meal unforgettable!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 large poblanos, roasted, peeled, and sliced

8 corn tortillas

Vegetable oil, for frying

Avocado Cilantro Sauce:

1 ripe avocado

1/2 cup fresh cilantro leaves

1/4 cup Greek yogurt

1 tablespoon lime juice

Salt and pepper, to taste

Instructions
 

Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, you can add a splash of water to reach your desired consistency. Set aside.

    Prepare the Breaded Shrimp: In a shallow dish, combine the flour, cornmeal, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Mix well.

      Coat the Shrimp: Dredge each shrimp in the flour and cornmeal mixture until well coated. Shake off any excess and set aside on a parchment-lined baking sheet.

        Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded shrimp in batches, frying until golden and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to absorb excess oil.

          Warm the Tortillas: In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

            Assemble the Tacos: Place a few slices of roasted poblano on each tortilla, top with crispy shrimp, and drizzle with the avocado cilantro sauce.

              Serve: Garnish with additional cilantro if desired and serve immediately.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)