Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cornmeal
• 2 pieces poblano peppers, sliced
• 8 small corn tortillas
• as needed amount vegetable oil for frying
• as needed amount fresh lime wedges for serving
• 1 ripe avocado
• 1 cup fresh cilantro, chopped
• 0.5 cup sour cream
• 2 tablespoons lime juice
• to taste amount salt and pepper

Instructions

1. In a bowl, marinate the shrimp in buttermilk for 30 minutes to an hour.
2. In a blender, combine the ripe avocado, cilantro, sour cream, lime juice, and season with salt and pepper. Blend until smooth and creamy. Adjust seasoning as needed. Set aside.
3. Heat a skillet over medium-high heat. Add sliced poblano peppers and sauté for about 5-7 minutes, until they are tender and slightly charred. Remove from heat and set aside.
4. In a large bowl, mix flour, paprika, garlic powder, cayenne, salt, black pepper, and cornmeal. Remove shrimp from buttermilk, letting excess drip off, and coat each shrimp in the flour mixture, shaking off the excess.
5. In a deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat until hot (375°F). Fry the shrimp in batches for about 2-3 minutes on each side until golden brown and crispy. Drain on paper towels to remove excess oil.
6. While frying the shrimp, warm the corn tortillas in a separate pan or microwave until pliable.
7. Place a few crispy shrimp and sautéed poblano slices on each tortilla. Drizzle with avocado cilantro sauce and garnish with lime wedges.