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Crispy Shrimp & Poblano Tacos with Avocado Cilantro Sauce

Crispy shrimp tacos with charred poblano strips and a smooth avocado cilantro sauce. Golden-fried shrimp stay crunchy while warm corn tortillas hold shredded cabbage, tangy lime, and radish crunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Shrimp tacos
  • 1.5 lb large shrimp, peeled and deveined
  • 2 poblano peppers sliced into strips
  • 1 cup all-purpose flour
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.25 tsp salt plus more to taste
  • 0.25 tsp pepper plus more to taste
  • 0.5 cup vegetable oil for frying
  • 8 warm corn tortillas
Avocado cilantro sauce
  • 2 ripe avocados
  • 0.5 cup fresh cilantro
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 clove garlic, minced
Toppings
  • 1 cup shredded cabbage
  • 6 radish slices

Equipment

  • 1 cast iron skillet

Method
 

Make the avocado cilantro sauce
  1. Blend avocados, fresh cilantro, sour cream, lime juice, minced garlic, salt, and pepper until smooth and bright green. Stop and scrape as needed so the sauce is evenly silky.
Char poblano strips
  1. Heat a hot skillet over medium-high heat, then lay sliced poblano strips in a single layer. Char for 2-3 minutes per side until blistered and slightly softened, with browned edges visible.
  2. Transfer the charred poblano strips to a plate and set aside. Let them rest briefly so they don’t steam when assembling.
Crisp the shrimp
  1. Mix all-purpose flour with cumin, paprika, cayenne pepper, salt, and pepper until evenly speckled. Use the mixture right away for best crisping.
  2. Pat the shrimp dry, then toss them in the seasoned flour until coated. Shake off excess so the crust stays thin and crisp.
  3. Heat vegetable oil in the skillet over medium-high heat until shimmering. Fry shrimp for 2-3 minutes per side until golden and crispy, turning once when the underside looks set.
Assemble the tacos
  1. Warm the corn tortillas until pliable, then fill them with crispy shrimp and charred poblano strips. Add shredded cabbage for a crunchy, cool layer.
  2. Drizzle avocado cilantro sauce over each taco. Finish with radish slices for a bright, crisp bite.

Notes

For the crispiest shrimp, pat them very dry and keep oil at a steady medium-high heat so the coating browns fast instead of absorbing oil. Store leftover shrimp (without tortillas) in an airtight container in the fridge up to 3 days; re-crisp in a hot skillet briefly. Freeze shrimp only if needed—texture can soften after thawing. To make it dairy-free, swap sour cream for a plain unsweetened dairy-free yogurt in the avocado cilantro sauce.