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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce Recipe

Name: Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. raw shrimp, peeled & deviened (tail shells removed); 1 poblano pepper, deseeded & diced*; ½ cup white onion, diced; 2 Tbsp fresh cilantro, finely chopped; 1 garlic clove, minced; 2 tsp chili powder; ½ tsp salt; ¼ tsp cayenne (optional); 2 cups shredded Monterrey jack cheese; 6 Corn tortillas; 2 medium avocados; 1 garlic clove; ⅓ cup cilantro, chopped (leaves & stems); 2 Tbsp lime juice; ¼ tsp garlic salt

Kalefornia Kravings

These are the best crispy shrimp & poblano tacos! Chili seasoned shrimp are sautéed with poblano peppers & onions then stuffed inside corn tortillas with lots of cheese & baked until crispy! Pair them with my avocado cilantro sauce for an easy weeknight dinner!

Ingredients

1 lb. raw shrimp, peeled & deviened (tail shells removed)

1 poblano pepper, deseeded & diced*

½ cup white onion, diced

2 Tbsp fresh cilantro, finely chopped

1 garlic clove, minced

2 tsp chili powder

½ tsp salt

¼ tsp cayenne (optional)

2 cups shredded Monterrey jack cheese

6 Corn tortillas

2 medium avocados

1 garlic clove

⅓ cup cilantro, chopped (leaves & stems)

2 Tbsp lime juice

¼ tsp garlic salt

Method

Add all your ingredients to a food processor and blend until smooth. Then cover your sauce and keep it stored in the refrigerator until you're ready to serve.

Cut each shrimp into thirds or fourths then set them aside.

Next heat a large skillet over medium-high heat and add a splash of oil to the pan.

Once it's hot, add your chopped poblano peppers and onion and sauté them until just tender (about 2 minutes). Then add your shrimp, garlic, chili powder, salt and cayenne (if using) and sauté again until the shrimp are cooked through (about 2-3 more minutes).Stir in your cilantro and transfer the shrimp mixture to a bowl once done.

Turn your oven on to 425 degrees and line a large baking sheet with parchment paper.

Then lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake them for 2-3 minutes. (You need them just soft enough to fold over your filling.) Then take the pan out of the oven and layer each tortilla on one side with cheese, your shrimp mixture and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”

Once all of your tacos are assembled, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

Serve immediately with your avocado cilantro sauce!

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