Description
Crispy shrimp and smoky poblano peppers come together in these crave-worthy tacos, topped with crunchy slaw and a creamy lime sauce for the ultimate flavor explosion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 large egg
- 3/4 cup club soda
- 2 large poblano peppers, roasted and sliced
- 8 small corn tortillas
- 1 cup red cabbage, finely shredded
- 1 medium carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 2 cups vegetable oil for frying
Instructions
- Heat 2 cups of oil in a skillet or pot to 350°F.
- In a bowl, mix cornstarch, flour, and a pinch of salt. In another bowl, whisk the egg and club soda, then combine with the dry mix to form a batter.
- Roast poblanos over an open flame or broiler, peel off the skin, remove seeds, and slice thinly.
- Dip each shrimp into the batter and fry until golden brown, about 2–3 minutes. Drain on paper towels or a rack.
- Mix red cabbage, carrot, lime juice, and cilantro in a bowl for the slaw.
- Combine sour cream, mayonnaise, lime juice, and garlic powder to make the sauce.
- Warm tortillas in a skillet. Assemble with slaw, shrimp, poblano strips, and a drizzle of sauce.
- Serve with lime wedges and enjoy immediately.
Notes
- Double-fry shrimp for extra crispiness if making ahead.
- Warm tortillas just before assembling to prevent cracking.
- Store slaw and sauce separately for leftovers.
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 3g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 145mg
Keywords: shrimp tacos, crispy shrimp, poblano tacos, taco Tuesday, Mexican seafood recipe