Description
Crispy Shrimp & Poblano Tacos are vibrant, crunchy, and packed with smoky poblano flavor, fresh slaw, creamy lime sauce, and golden crisp shrimp for the perfect restaurant-quality taco night.
Ingredients
Scale
- 500 g large shrimp, peeled and deveined
- 2 medium poblano peppers, sliced
- 1 cup all purpose flour (120 g)
- 1 cup fine breadcrumbs (100 g)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 8 small corn or flour tortillas
- 1 cup shredded cabbage (70 g)
- 1 small red onion, thinly sliced
- 1 lime, cut into wedges
- 1 avocado, sliced
- 2 tbsp fresh cilantro, chopped
- 1 cup plain yogurt (240 g)
- 1 tbsp lime juice
- 1 tsp honey
- Pinch of salt
Instructions
- Pat shrimp dry. Prepare three bowls: seasoned flour, whisked eggs, and breadcrumbs.
- Dredge shrimp in flour, then egg, then breadcrumbs until fully coated.
- Heat 1 tbsp olive oil in a skillet and sauté sliced poblanos until softened and lightly charred. Set aside.
- Heat remaining oil and cook breaded shrimp for 2 to 3 minutes per side until golden and crispy. Transfer to a tray.
- Mix shredded cabbage and sliced onion with lime juice to create a fresh slaw.
- Warm tortillas in a dry skillet until soft and pliable.
- Assemble tacos by layering slaw, crispy shrimp, poblano strips, avocado slices, yogurt lime sauce, and cilantro.
- Serve immediately with lime wedges.
Notes
- Keep shrimp warm in the oven to maintain crispiness.
- Assemble tacos just before serving so textures stay vibrant.
- Use purple cabbage for a colorful presentation.
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 65 mg
Keywords: shrimp tacos, poblano tacos, crispy shrimp, easy tacos, Mexican recipes, weeknight dinner