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:

1 lb raw shrimp, peeled & deveined (tails removed)
1 poblano pepper, deseeded & diced
1/2 cup white onion, diced
2 tbsp fresh cilantro, finely chopped
1 garlic clove, minced
2 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
2 cups shredded Monterey Jack cheese
6 corn tortillas

For the Avocado Cilantro Sauce (Optional):

2 medium avocados
1 garlic clove
1/3 cup cilantro, chopped (leaves & stems)
2 tbsp lime juice
1/4 tsp garlic salt

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Instructions

1. Prepare the Avocado Cilantro Sauce:

In a food processor, blend avocados, garlic, cilantro, lime juice, and garlic salt until smooth.
Cover and refrigerate until ready to serve.

2. Make the Shrimp & Poblano Filling:

Cut shrimp into thirds or fourths and set aside.
Heat a large skillet over medium-high heat with a splash of oil.
Sauté poblano peppers and onion for 2 minutes until just tender.
Add shrimp, garlic, chili powder, salt, and cayenne (if using). Sauté for 2-3 minutes until shrimp are cooked through.
Stir in cilantro, then transfer the mixture to a bowl.

3. Assemble & Bake the Tacos:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place tortillas on the sheet and lightly spray with cooking spray.
Flip and bake for 2-3 minutes until soft enough to fold.
Remove from oven and layer each tortilla with cheese, shrimp mixture, and more cheese.
Fold tortillas over the filling and gently press to seal.
Bake for 15-17 minutes until cheese is melted and tortillas are crispy.

4. Serve & Enjoy:

Notes

Make it Spicy: Add extra cayenne or chopped jalapeños to the shrimp mixture.
Cheese Alternatives: Swap Monterey Jack for cheddar, Oaxaca, or pepper jack.

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