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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Crispy shrimp tacos with charred poblano strips and a smooth avocado cilantro sauce—golden-fried shrimp packed into warm corn tortillas. Bright lime-cilantro drizzle and crunchy cabbage make each bite tangy, spicy, and crisp.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Tacos
  • 1.5 lb large shrimp peeled and deveined; pat very dry for best crisping
  • 2 poblano peppers slice into strips
  • 1 cup all-purpose flour
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.25 tsp salt use to season shrimp coating and sauce
  • 0.25 tsp pepper use to season shrimp coating and sauce
  • 0.5 cup vegetable oil for frying
Warm Tortillas & Filling
  • 1 warm corn tortillas to serve; keep warm while cooking shrimp
  • 1 shredded cabbage
  • 1 radish slices
Avocado Cilantro Sauce
  • 2 ripe avocados ,
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 clove garlic minced
  • 0.25 tsp salt
  • 0.25 tsp pepper

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, then set aside for drizzling.
  2. Taste and adjust seasoning with more salt and pepper if needed, keeping the sauce thick and pourable.
Char the Poblano Strips
  1. Heat a hot skillet over medium-high heat and add poblano strips, cooking 2-3 minutes per side until charred and blistered.
  2. Transfer charred poblano strips to a plate so they stay hot but not overcook.
Crisp the Shrimp
  1. Mix all-purpose flour with cumin, paprika, cayenne pepper, salt, and pepper to make the seasoned coating.
  2. Pat large shrimp dry, then toss them in the flour mixture until evenly coated.
  3. Heat vegetable oil in a skillet over medium-high heat until hot.
  4. Fry the shrimp 2-3 minutes per side, until golden and crispy, then drain briefly on a rack or paper towels.
Assemble the Tacos
  1. Warm corn tortillas until pliable, then place them on a plate.
  2. Fill each tortilla with crispy shrimp, charred poblano strips, and shredded cabbage.
  3. Drizzle generously with avocado cilantro sauce and finish with radish slices before serving.

Notes

For the crispiest shrimp, pat the shrimp very dry and don’t overcrowd the pan—fry in batches if needed so the oil stays hot. Refrigerate leftover sauce in an airtight container up to 2 days (stir before using). Store cooked shrimp tacos components separately in the fridge up to 2 days; reheat shrimp in a hot skillet or oven for best texture. Freezing: sauce can be frozen, but texture may thin after thawing; shrimp and tortillas are best not frozen. Dietary swap: use a gluten-free 1:1 flour blend for the coating if avoiding wheat.