Tacos are always a good idea, but crispy shrimp and smoky poblano peppers? Now that’s a game-changer. These Crispy Shrimp & Poblano Tacos are packed with flavor, texture, and a touch of heat that will make you want to keep going back for more. Each bite is a little piece of taco heaven, with the shrimp giving that perfect crispy crunch and the poblanos adding a subtle smokiness that’s just too good to resist. Trust me, you’re going to love these!
Why You’ll Love Crispy Shrimp & Poblano Tacos
These tacos are the perfect balance of crispy, smoky, and fresh, making them the ideal choice for your next taco night. Here’s why this recipe should be on your list:
Versatile: You can serve these tacos for a casual dinner, a festive gathering, or even as a fun twist on taco Tuesday.
Budget-Friendly: Shrimp is affordable and quick to cook, so you can make this dish without breaking the bank.
Quick and Easy: From prep to plate, you can have these tacos ready in under 30 minutes!
Customizable: You can add your favorite toppings, from creamy avocado to tangy lime, or even a drizzle of hot sauce for extra heat.
Crowd-Pleasing: The crispy shrimp, smoky poblanos, and fresh toppings are sure to please anyone at the table. This is the type of dish that always gets a “yum” from the first bite.
Ingredients in Crispy Shrimp & Poblano Tacos
These tacos are bursting with fresh flavors and ingredients that complement each other perfectly. Let’s break it down:
Shrimp: The star of the show! Fresh or frozen shrimp works, but they’ll be crispy and juicy once fried.
Poblano Peppers: These bring a wonderful smoky flavor that adds depth to the tacos without overpowering them.
Taco Shells: Soft corn tortillas are perfect for wrapping all the delicious fillings, but you can also use flour tortillas if you prefer.
Flour & Cornstarch: A combo of both creates that crispy coating for the shrimp that you’ll love.
Garlic Powder & Paprika: These add a savory and smoky depth to the shrimp, with just the right amount of spice.
Cumin & Chili Powder: A little kick to give the shrimp that taco flavor we all crave.
Lime: For a fresh squeeze of citrus right before serving.
Fresh Cilantro & Onion: These fresh toppings add the perfect balance of flavor and texture.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
These tacos come together in no time. Let’s dive into the steps to make this crispy, flavorful meal:
Prepare the Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. In a small bowl, mix together the flour, cornstarch, garlic powder, paprika, cumin, chili powder, salt, and pepper.
Coat the Shrimp: Dredge each shrimp in the flour mixture, making sure it’s coated evenly. You want that crispy coating to be perfect!
Cook the Shrimp: Heat a few tablespoons of oil in a large pan over medium-high heat. Once hot, add the shrimp in batches (don’t overcrowd the pan). Cook for about 2-3 minutes per side, or until golden and crispy. Remove and set aside.
Prepare the Poblano Peppers: While the shrimp cooks, roast the poblanos. You can do this by charring them directly over an open flame on the stovetop or under the broiler, turning them until the skin is blackened. Once charred, place them in a bowl and cover with plastic wrap for about 5 minutes. Peel off the skin, remove the seeds, and slice into strips.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Then, layer on the crispy shrimp, roasted poblano strips, and fresh toppings like cilantro, onions, and a squeeze of lime juice.
Serve and Enjoy: Serve immediately with extra lime wedges and your favorite taco toppings like salsa, avocado, or crema.
Nutrition Facts:
Servings: 4
Calories per serving: 350
(Note: The full nutritional breakdown is available in the recipe card below.)
Preparation Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Crispy Shrimp & Poblano Tacos
These tacos are packed with so much flavor that they’re perfect on their own, but here are a few ways to elevate the meal:
- With a side of Mexican street corn: Creamy, cheesy, and tangy—perfect for pairing with the crispy shrimp.
- With a fresh salad: A light, crunchy slaw with a tangy dressing makes a refreshing side dish.
- With guacamole and chips: If you’re in the mood for a little extra indulgence, serve these tacos with homemade guac and tortilla chips.
Additional Tips
Here are a few more tips to make sure these tacos turn out perfectly every time:
- Fresh shrimp is best: If possible, opt for fresh shrimp, as it’ll give you that perfect texture and flavor.
- Adjust the spice level: If you like more heat, sprinkle some cayenne pepper in with the seasoning or add some sliced jalapeños to the tacos.
- To make them even crispier: Double-coat the shrimp in the flour mixture for an extra crunch.
- Make it a meal prep-friendly option: The shrimp and poblanos can be cooked in advance and stored in the fridge for up to 3 days. Just reheat and assemble when ready to serve.
FAQ’s
- Can I use a different type of seafood for these tacos?
Yes! You can use fish fillets like cod or tilapia, or even scallops for a different twist. - Can I use store-bought taco seasoning for the shrimp?
Absolutely! If you’re in a hurry, taco seasoning can be a great shortcut, just be sure to adjust the salt content as needed. - How can I make these tacos spicier?
Add a chopped jalapeño to the filling, or drizzle some spicy salsa or sriracha over the tacos before serving. - Can I make these tacos ahead of time?
While the shrimp is best served fresh and crispy, you can prep the poblanos and toppings ahead of time to save yourself some work. - Can I make these tacos gluten-free?
Yes! Use gluten-free flour or corn flour for the shrimp coating, and gluten-free tortillas. - Can I use frozen shrimp?
Yes, just make sure to thaw the shrimp completely and pat them dry before cooking to get that crispy coating. - How do I store leftover shrimp?
Store the cooked shrimp in an airtight container in the fridge for up to 2 days. However, the shrimp will lose its crispiness upon reheating. - Can I roast the poblanos in the oven instead of on the stove?
Yes, you can broil the poblanos in the oven until the skin is charred, then proceed with peeling and slicing them. - What can I use as a side dish?
A fresh avocado salad or black beans would make a great, light side to complement the tacos. - Can I add cheese to these tacos?
Of course! A sprinkle of cotija cheese or shredded cheddar would be a delicious addition to these tacos.
Conclusion
Crispy Shrimp & Poblano Tacos are the perfect way to spice up your taco night! With crispy shrimp, smoky poblano peppers, and a bunch of fresh, zesty toppings, these tacos are both delicious and easy to make. Whether you’re making them for a weeknight dinner or a weekend get-together, they’ll quickly become a favorite. So, grab your tortillas and get ready to enjoy these flavorful, crispy little bites of heaven!
Print
Crispy Shrimp & Poblano Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course, Tacos
- Method: Frying, Stovetop
- Cuisine: Mexican-Inspired
Description
These crispy shrimp and poblano tacos combine perfectly seasoned, golden-fried shrimp with smoky roasted poblano peppers, fresh toppings, and a zesty sauce. Wrapped in warm tortillas, they make for a deliciously satisfying meal with bold flavors and crunch.
Ingredients
– 1 lb shrimp, peeled and deveined
– 1 poblano pepper, roasted and sliced
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup buttermilk
– 1 egg
– 1 cup panko breadcrumbs
– Vegetable oil (for frying)
– 8 small corn or flour tortillas
– 1/2 cup shredded cabbage
– 1/4 cup cilantro, chopped
– 1/4 cup crumbled cotija cheese
– 1 lime, cut into wedges
**For the Sauce:**
– 1/2 cup sour cream
– 1 tbsp mayonnaise
– 1 tbsp lime juice
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Heat a dry skillet over medium heat and roast the poblano pepper, turning frequently, until the skin is charred. Place it in a covered bowl for 5 minutes, then peel, deseed, and slice.
2. In a bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
3. In a separate bowl, whisk the buttermilk and egg together.
4. Coat the shrimp in the flour mixture, dip into the buttermilk mixture, then coat with panko breadcrumbs.
5. Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the shrimp in batches until golden brown and crispy (about 2-3 minutes per side). Drain on paper towels.
6. In a small bowl, mix all the sauce ingredients until smooth.
7. Warm the tortillas in a dry skillet or microwave.
8. Assemble the tacos: place shredded cabbage on each tortilla, followed by crispy shrimp and roasted poblano slices.
9. Drizzle with the sauce, sprinkle with cilantro and cotija cheese, and serve with lime wedges.
Notes
– For extra heat, add sliced jalapeños or a dash of hot sauce.
– Swap buttermilk for regular milk with a teaspoon of vinegar if needed.
– Use an air fryer for a lighter version of the crispy shrimp.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg