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Crispy shrimp tacos start with fresh ingredients. The main star is shrimp, which should be large, peeled, and deveined. I love using one pound of shrimp for a hearty meal. Marinating the shrimp in buttermilk makes it tender and adds flavor.

Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Elevate your taco night with these delicious Crispy Shrimp & Poblano Tacos topped with a creamy avocado cilantro sauce! This easy recipe features perfectly coated shrimp and sautéed poblanos, adding flavor and crunch to every bite. Perfect for family dinners or gatherings, explore tips for meal prep, variations, and taco bar ideas! Click through for the full recipe and make your next taco experience unforgettable!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons cornmeal

2 poblano peppers, sliced

8 small corn tortillas

Vegetable oil for frying

Fresh lime wedges for serving

Avocado Cilantro Sauce:

1 ripe avocado

1 cup fresh cilantro, chopped

1/2 cup sour cream

2 tablespoons lime juice

Salt and pepper to taste

Instructions
 

Marinate the Shrimp: In a bowl, marinate the shrimp in buttermilk for 30 minutes to an hour. This helps tenderize and flavor the shrimp.

    Prepare the Avocado Cilantro Sauce: 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.

      Prepare the Poblano Peppers: 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.

        Coat the Shrimp: 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.

          Fry the Shrimp: 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.

            Warm the Tortillas: While frying the shrimp, warm the corn tortillas in a separate pan or microwave until pliable.

              Assemble the Tacos: Place a few crispy shrimp and sautéed poblano slices on each tortilla. Drizzle with avocado cilantro sauce and garnish with lime wedges.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve the tacos stacked or arranged on a platter with lime wedges and extra cilantro on the side. For added color, sprinkle with a little extra paprika or chili powder over the top before serving. Enjoy!