– **Title**: Crispy Shrimp and Poblano Tacos with Avocado Cilantro Sauce
– **Ingredients**:
– **For the Crispy Shrimp**:
– 1 lb shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp cayenne pepper (optional for heat)
– Salt and pepper to taste
– Vegetable oil for frying
– **For the Poblano Peppers**:
– 2 poblano peppers, sliced
– 1 tbsp olive oil
– Salt to taste
– **For the Avocado Cilantro Sauce**:
– 1 ripe avocado
– 1/2 cup fresh cilantro leaves
– 1 lime, juiced
– 1 clove garlic
– Salt and pepper to taste
– 2-3 tbsp water (to thin sauce, if needed)
– **For Serving**:
– 8 small corn tortillas
– Shredded cabbage or lettuce
– Lime wedges
– Additional cilantro for garnish
– **Instructions**:
1. **Prepare the Avocado Cilantro Sauce**: In a blender or food processor, combine avocado, cilantro, lime juice, garlic, salt, and pepper. Blend until smooth, adding water as necessary to reach desired consistency. Set aside.
2. **Cook the Poblano Peppers**: Heat olive oil in a skillet over medium heat. Add the sliced poblanos and sauté until softened and slightly charred, about 5-7 minutes. Season with salt. Remove from heat and set aside.
3. **Prepare the Shrimp**:
– In three separate bowls, set up a dredging station: one with flour seasoned with garlic powder, paprika, cayenne, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
– Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally coat in panko breadcrumbs.
4. **Fry the Shrimp**: In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded shrimp in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes on each side. Remove from oil and drain on paper towels.
5. **Assemble the Tacos**:
– Warm the corn tortillas in a dry skillet or directly over an open flame.
– Layer shredded cabbage on each tortilla, followed by the sautéed poblanos, crispy shrimp, and a generous drizzle of avocado cilantro sauce.
6. **Serve**: Garnish with extra cilantro and lime wedges on the side. Enjoy your crispy shrimp and poblano tacos!
This recipe captures the delicious flavors of crispy shrimp with the smoky sweetness of poblanos, balanced by the creamy avocado cilantro sauce, making for a delightful taco experience!
Key Ingredients & Substitutions
Shrimp: Medium shrimp work best for textures that fit tacos. If you’re looking for a substitute, consider using chicken or even tofu for a vegetarian option. Just chop them into bite-sized pieces to match the shrimp.
Poblano Peppers: These peppers add a mild heat and lovely flavor. If you can’t find them, try using green bell peppers for a similar texture without the spice. For extra heat, jalapeños can be an exciting choice.
Corn Tortillas: Small corn tortillas are perfect here, but if you’re gluten-free, look for corn or gluten-free flour tortillas. They both offer a great base for your tacos. Personally, I enjoy a good warm tortilla for the best taste!
Avocado: Ripe avocados make this sauce creamy. If they’re not in season or hard to find, you can substitute with Greek yogurt for a lower-fat option or try a store-bought guacamole.
How Do I Make Sure My Tacos Are Crispy?
The key to crispy tacos starts with how you add oil! You want the outside to have a nice, golden layer. Here’s how:
- Toss your shrimp thoroughly in the oil and seasonings before cooking.
- When assembling the tacos, make sure to fold them securely so the filling stays inside while baking.
- Don’t skip the cooking spray or oil on top before baking—this promotes browning.
- Keep an eye on the tacos while they bake; every oven is a bit different. Remove them once they turn golden and crispy, usually around 10-12 minutes.
How to Make Crispy Shrimp And Poblano Tacos With Avocado Cilantro Sauce
Ingredients You’ll Need:
For The Tacos:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 poblano peppers, diced
- 8 small corn tortillas
- Cooking spray or additional oil for frying
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For The Avocado Cilantro Sauce:
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 small garlic clove
- Salt to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 20 minutes for cooking, making a total of about 35 minutes. Just mix, cook, and assemble these tasty tacos for a delightful meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 375°F (190°C). This will make sure your tacos get crispy when we bake them later! Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure the shrimp are well coated with all the tasty spices.
3. Sauté the Poblano Peppers:
Heat a skillet over medium heat and add the diced poblano peppers. Sauté them for about 5-7 minutes until they become soft and slightly charred. Once done, remove them from heat and set them aside.
4. Cook the Shrimp:
In the same skillet you used for the peppers, add the seasoned shrimp. Cook them for about 2-3 minutes on each side until they turn pink and are fully cooked. Remove them from heat and set aside.
5. Warm the Tortillas:
To make the corn tortillas more pliable, warm them briefly in a dry pan or pop them in the microwave for a few seconds. This will help you fold them without breaking!
6. Assemble the Tacos:
Now for the fun part! Take a warmed tortilla, fill it with a generous amount of the sautéed poblano peppers and shrimp, and then fold it in half. Place each filled taco on the prepared baking sheet.
7. Bake for Crispiness:
Lightly spray the tops of the tacos with cooking spray or brush them with a bit of oil. Bake them in the preheated oven for about 10-12 minutes, or until they’re golden and crispy.
8. Prepare the Avocado Cilantro Sauce:
While your tacos bake, it’s time for the sauce! Combine the ripe avocados, chopped cilantro, lime juice, garlic, and some salt in a blender or food processor. Blend until smooth, adding a small amount of water if needed for a looser consistency.
9. Finish the Tacos:
Once your tacos are out of the oven, sprinkle them with chopped cilantro for a fresh touch.
10. Serve and Enjoy:
Grab your warm tacos and serve them with the creamy avocado cilantro sauce on the side. Don’t forget some lime wedges for squeezing over the top—it adds a zesty flavor!
Enjoy your crispy shrimp and poblano tacos with the fresh and creamy avocado cilantro sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them first! The best way to do this is to leave them in the fridge overnight or place them in a sealed plastic bag and submerge them in cold water for about 15-20 minutes. Once thawed, be sure to pat them dry with paper towels to remove excess moisture before seasoning.
What If I Don’t Have Poblano Peppers?
If you can’t find poblano peppers, you can substitute them with bell peppers or jalapeños, depending on your heat preference. Bell peppers will provide sweetness, while jalapeños will add some heat. Just chop them to a similar size and sauté them in the same way!
How Can I Make This Recipe Gluten-Free?
This recipe is already gluten-free as long as you use corn tortillas, which are typically gluten-free. Just double-check the packaging to ensure there are no gluten-containing ingredients. If you’d like to substitute tortillas, consider using lettuce wraps for a low-carb option!
Can I Prepare the Avocado Cilantro Sauce Ahead of Time?
Absolutely! You can make the avocado cilantro sauce a day in advance. Just store it in an airtight container with a piece of plastic wrap pressed directly on the surface of the sauce to prevent browning. It’s best to consume it within 24-48 hours for the freshest taste.
