If you love bold flavors, crispy textures, and creamy, zesty sauces, these Crispy Shrimp Tacos with Avocado Cilantro Sauce are about to become your new favorite. Juicy, golden-fried shrimp nestled in warm tortillas, topped with crunchy slaw and drizzled with a dreamy avocado cilantro sauce—what’s not to love? These tacos are fresh, flavorful, and perfect for taco night or any time you want something deliciously satisfying.
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Why You’ll Love Crispy Shrimp Tacos
Crispy & Juicy: Lightly battered shrimp fried to golden perfection with a tender, juicy bite.
Creamy & Zesty Sauce: The avocado cilantro sauce is smooth, fresh, and has just the right amount of tang.
Quick & Easy: Ready in under 30 minutes, making it a great weeknight dinner.
Restaurant-Quality at Home: These taste like something you’d order at a trendy taco spot—but made fresh in your kitchen.
Customizable: Spice it up, change the toppings, or bake the shrimp instead of frying.
Ingredients in Crispy Shrimp Tacos
Here’s what makes these tacos irresistible:
Shrimp: The star of the show! Use large shrimp for the best texture and flavor.
Flour & Cornstarch: A perfect mix for a light, crispy coating.
Egg & Milk: Helps the batter stick and creates a crunchy golden crust.
Seasonings: Garlic powder, paprika, salt, and pepper add a bold, well-rounded flavor.
Corn Tortillas: The best choice for authentic, slightly charred taco goodness.
Shredded Cabbage: Adds a refreshing crunch that balances the richness of the shrimp.
Avocado Cilantro Sauce: A creamy, tangy blend of avocado, cilantro, lime juice, and Greek yogurt or sour cream.
Oil for Frying: Use a neutral oil like canola or vegetable oil for the crispiest shrimp.
Instructions
Prepare the Shrimp: Pat the shrimp dry, then season with salt, pepper, and a pinch of paprika.
Set Up the Breading Station: In three separate bowls, place flour and cornstarch in one, whisked egg and milk in another, and seasoned breadcrumbs in the last.
Coat the Shrimp: Dip each shrimp into the flour mixture, then the egg mixture, and finally coat with breadcrumbs. Press gently to ensure the coating sticks.
Fry Until Crispy: Heat oil in a pan over medium heat. Fry the shrimp in batches for about 2-3 minutes per side until golden brown. Drain on paper towels.
Make the Avocado Cilantro Sauce: Blend avocado, cilantro, lime juice, Greek yogurt (or sour cream), garlic, and a pinch of salt until smooth and creamy.
Warm the Tortillas: Heat the corn tortillas in a dry skillet until lightly charred and pliable.
Assemble the Tacos: Fill each tortilla with crispy shrimp, shredded cabbage, and a generous drizzle of avocado cilantro sauce.
Serve & Enjoy: Garnish with extra cilantro, a squeeze of lime, and enjoy immediately!
How to Serve Crispy Shrimp Tacos
With Extra Sauce: That avocado cilantro sauce is so good, you’ll want to drizzle extra on everything!
With Rice & Beans: Serve alongside Mexican-style rice and black beans for a complete meal.
With a Fresh Salsa: Add pico de gallo or mango salsa for a sweet and tangy contrast.
With a Side of Chips & Guac: Because more avocado is always a good idea!
Additional Tips
Make Ahead: The sauce can be made a day in advance and stored in the fridge.
Bake Instead of Frying: Bake the shrimp at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes, shaking the basket halfway.
Spice It Up: Add cayenne or chili powder to the shrimp seasoning for a kick.
Storage Tips: Keep leftovers in an airtight container for up to 2 days. Reheat shrimp in the oven or air fryer to keep them crispy.
FAQ Section
Q1: Can I use frozen shrimp?
A1: Yes! Just thaw and pat dry before seasoning and coating.
Q2: Can I use flour tortillas instead of corn?
A2: Absolutely! Use whatever tortillas you love.
Q3: What if I don’t have Greek yogurt?
A3: Sour cream or even mayonnaise works great in the sauce.
Q4: Can I grill the shrimp instead of frying?
A4: Yes! Toss shrimp in olive oil and seasonings, then grill for 2-3 minutes per side.
Q5: How do I store leftover shrimp?
A5: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for crispiness.
Q6: Can I make these tacos dairy-free?
A6: Yes! Use dairy-free yogurt or mayo in the sauce.
Q7: What’s the best oil for frying?
A7: Canola, vegetable, or peanut oil work best for crispy results.
Q8: Can I make the sauce spicier?
A8: Yes! Add a chopped jalapeño or a dash of hot sauce.
Q9: Can I freeze the shrimp?
A9: Yes, freeze the uncooked, coated shrimp and fry straight from frozen.
Q10: What’s the best way to reheat shrimp?
A10: Use an air fryer or oven to keep them crispy—avoid microwaving!
Final Thoughts
These Crispy Shrimp Tacos with Avocado Cilantro Sauce are the ultimate combination of crunch, creaminess, and bold flavor. Whether you’re making them for taco night, a summer get-together, or just because you’re craving something delicious, they’re sure to impress. One bite, and you’ll be hooked!
Print
Crispy Shrimp Tacos with Avocado Cilantro Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These crispy shrimp and poblano tacos are packed with bold flavors and a satisfying crunch! Juicy, chili-seasoned shrimp are sautéed with poblano peppers and onions, then stuffed into cheesy corn tortillas and baked to perfection. Serve with a creamy avocado cilantro sauce for an easy, flavorful weeknight meal!
Ingredients
For the Crispy Shrimp Tacos:
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1 lb raw shrimp, peeled & deveined (tails removed)
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1 poblano pepper, deseeded & diced
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1/2 cup white onion, diced
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2 tbsp fresh cilantro, finely chopped
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1 garlic clove, minced
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2 tsp chili powder
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1/2 tsp salt
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1/4 tsp cayenne pepper (optional)
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2 cups shredded Monterey Jack cheese
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6 corn tortillas
For the Avocado Cilantro Sauce (Optional):
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2 medium avocados
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1 garlic clove
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1/3 cup cilantro, chopped (leaves & stems)
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2 tbsp lime juice
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1/4 tsp garlic salt
Instructions
1. Prepare the Avocado Cilantro Sauce:
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In a food processor, blend avocados, garlic, cilantro, lime juice, and garlic salt until smooth.
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Cover and refrigerate until ready to serve.
2. Make the Shrimp & Poblano Filling:
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Cut shrimp into thirds or fourths and set aside.
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Heat a large skillet over medium-high heat with a splash of oil.
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Sauté poblano peppers and onion for 2 minutes until just tender.
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Add shrimp, garlic, chili powder, salt, and cayenne (if using). Sauté for 2-3 minutes until shrimp are cooked through.
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Stir in cilantro, then transfer the mixture to a bowl.
3. Assemble & Bake the Tacos:
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Place tortillas on the sheet and lightly spray with cooking spray.
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Flip and bake for 2-3 minutes until soft enough to fold.
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Remove from oven and layer each tortilla with cheese, shrimp mixture, and more cheese.
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Fold tortillas over the filling and gently press to seal.
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Bake for 15-17 minutes until cheese is melted and tortillas are crispy.
4. Serve & Enjoy:
Notes
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Make it Spicy: Add extra cayenne or chopped jalapeños to the shrimp mixture.
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Cheese Alternatives: Swap Monterey Jack for cheddar, Oaxaca, or pepper jack.
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Taco Storage: Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg