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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Crispy shrimp tacos with poblano and a bright avocado cilantro sauce—golden-fried shrimp piled into warm corn tortillas. Quick skillet charring for smoky poblano strips and a smooth green drizzle finish each taco with crunch and freshness.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Crispy shrimp tacos
  • 1.5 lb large shrimp, peeled and deveined
  • 2 poblano peppers, sliced into strips
  • 1 cup all-purpose flour
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.25 salt and pepper
  • 1 tbsp vegetable oil for frying
  • 1 warm corn tortillas
  • 0.25 shredded cabbage
  • 0.25 radish slices
Avocado Cilantro Sauce
  • 2 ripe avocados
  • 0.5 cup fresh cilantro
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 garlic, minced
  • 0.25 salt and pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the avocado cilantro sauce
  1. Blend ripe avocados, fresh cilantro, sour cream, lime juice, garlic, salt, and pepper until smooth, then refrigerate while you cook the tacos if needed.
Char the poblano strips
  1. Heat a hot skillet over high heat and char poblano strips for 2-3 minutes per side, until blistered and softened, then set aside.
Coat and fry the shrimp
  1. Mix all-purpose flour with cumin, paprika, cayenne pepper, salt, and pepper until evenly combined.
  2. Pat the shrimp dry and toss with the flour mixture until lightly coated all over.
  3. Heat vegetable oil in a skillet over medium-high heat until shimmering, then fry shrimp for 2-3 minutes per side until golden and crispy.
Assemble the tacos
  1. Warm corn tortillas in a skillet or directly over heat until pliable, then fill each with crispy shrimp, charred poblano strips, and shredded cabbage.
  2. Drizzle with avocado cilantro sauce and top with radish slices before serving.

Notes

For extra-crisp shrimp, keep the oil at medium-high (it should sizzle actively) and don’t overcrowd the skillet—fry in batches if needed. Refrigerate leftover avocado cilantro sauce in a sealed container up to 3 days; the sauce may thin slightly as it chills. Freezing: not recommended for the sauce, but cooked shrimp can be frozen up to 2 months. For a lighter option, swap sour cream with plain Greek yogurt for a similar tang and creaminess.