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To make crispy shrimp, you need to start with fresh shrimp. I always choose large shrimp, as they hold up well during frying. For this recipe, you'll need one pound of shrimp, peeled and deveined.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Elevate your taco night with these Crispy Shrimp & Poblano Tacos topped with creamy avocado cilantro sauce! This recipe features juicy shrimp, roasted poblanos, and fresh toppings, making each bite a flavor explosion. It's easy to make and perfect for impressing family and friends. Ready to create a taco masterpiece?
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 poblanos, sliced into strips

1 cup all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

2 cups crushed tortilla chips (for coating)

Vegetable oil (for frying)

8 small corn tortillas

For Avocado Cilantro Sauce:

1 ripe avocado

¼ cup fresh cilantro, chopped

½ cup Greek yogurt (or sour cream)

Juice of 1 lime

1 small garlic clove, minced

Salt and pepper to taste

Instructions
 

Prepare the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, chopped cilantro, Greek yogurt, lime juice, minced garlic, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning if needed, then set aside in the refrigerator to chill.

    Preheat the Oven: Preheat your oven to 400°F (200°C). Spread the sliced poblanos on a baking sheet, drizzle with a little oil, and season with salt. Roast in the oven for about 15-20 minutes or until tender and slightly charred. Remove and set aside.

      Prepare the Shrimp: In a shallow dish, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Dredge each shrimp in the flour mixture, shaking off any excess.

        Coat with Tortilla Chips: In another shallow dish, place the crushed tortilla chips. Dip the floured shrimp into the chips, pressing gently to adhere the chips onto the shrimp.

          Fry the Shrimp: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once hot, add the coated shrimp in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.

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

              Assemble the Tacos: On each warm tortilla, layer some of the roasted poblano slices and a few crispy shrimp. Drizzle generously with the avocado cilantro sauce.

                Serve: Serve immediately with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4