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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Crispy shrimp tacos with charred poblano strips and a creamy avocado cilantro sauce—bright, tangy, and golden-fried. This method gives a crunchy exterior for the shrimp while the poblano develops smoky edges.
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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
  • 1 Salt and pepper
  • 1 Vegetable oil for frying
  • 1 Warm corn tortillas
Avocado Cilantro Sauce and toppings
  • 2 ripe avocados
  • 0.5 cup fresh cilantro
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 1 Salt and pepper
  • 1 shredded cabbage
  • 1 radish slices

Equipment

  • 1 cast iron skillet

Method
 

Make the Avocado Cilantro Sauce
  1. Blend ripe avocados, fresh cilantro, sour cream, lime juice, minced garlic, salt, and pepper until smooth and bright green. Stop and scrape the blender as needed for a silky texture.
Char the Poblano Strips
  1. Heat a hot skillet and char the poblano strips for 2-3 minutes per side until blistered and lightly smoky. Move them around once or twice so they brown without burning.
  2. Transfer the charred poblano strips to a plate and set aside. Keep them warm so they’re ready to assemble.
Crisp the Shrimp
  1. Mix all-purpose flour with cumin, paprika, cayenne pepper, salt, and pepper until evenly speckled. Use a shallow coating bowl so the shrimp dredge quickly.
  2. Pat the large shrimp dry, then toss them in the flour mixture until well coated. Shake off excess so the fry stays crisp rather than gummy.
  3. Heat vegetable oil in a skillet over medium-high heat until hot. The oil is ready when a tiny flour dusting sizzles immediately.
  4. Fry shrimp for 2-3 minutes per side until golden and crispy, flipping once. Fry in a single layer as much as possible so the coating browns evenly.
Assemble the Tacos
  1. Warm the corn tortillas until pliable and steamy. Stack them wrapped in a towel to prevent cracking.
  2. Fill each tortilla with crispy shrimp, charred poblano strips, and shredded cabbage. Distribute the charred poblano so each taco gets smoky edge bits.
  3. Drizzle with the avocado cilantro sauce in a thin ribbon over the filling. Finish with radish slices for crunch and color.

Notes

For the crispiest shrimp, pat them very dry and dredge right before frying; the coating should look lightly thick, not pasty. Refrigerate leftover sauce in a sealed container for up to 2 days (freezing not recommended for best texture). If you want a lighter swap, use low-fat sour cream in the avocado sauce and fry with just enough oil to shallow-fry rather than deep-fry.