Get ready for the ultimate taco night upgrade! These Crispy Shrimp & Poblano Tacos bring the perfect balance of crunch, spice, and freshness in every bite. Juicy shrimp coated in a crispy, golden crust, paired with smoky roasted poblano peppers, and topped with a zesty slaw—all wrapped in warm tortillas. Trust me, this is the kind of meal that turns an ordinary weeknight into a flavor-packed fiesta!
Why You’ll Love Crispy Shrimp & Poblano Tacos
Versatile
Perfect for taco night, game day, or even a fun weeknight dinner!
Budget-Friendly
Made with simple, easy-to-find ingredients that don’t break the bank.
Quick and Easy
Crispy shrimp cooks in minutes, and everything comes together fast!
Customizable
Adjust the spice level, swap out toppings, or use your favorite tortillas.
Crowd-Pleasing
Crispy shrimp and smoky poblanos make a winning combo that everyone will love!
Ingredients
Ingredients in Crispy Shrimp & Poblano Tacos
These tacos are loaded with bold flavors and textures, making each bite irresistible.
Shrimp
Tender, juicy, and coated in a crispy, golden crust—these are the star of the tacos!
Poblano Peppers
Mildly spicy and smoky, roasted poblanos add depth and a subtle heat.
Tortillas
Flour or corn tortillas work great—just warm them up before serving!
Crispy Coating
A mix of flour, panko breadcrumbs, and seasonings to create that perfect crunch.
Eggs
Helps the crispy coating stick to the shrimp for that golden crust.
Spices
A blend of chili powder, garlic powder, smoked paprika, and salt for bold flavor.
Slaw
A fresh, crunchy mix of cabbage, lime juice, and cilantro for brightness.
Sauce
A creamy, zesty sauce made with mayo, lime juice, and a touch of spice to bring it all together.
Instructions
Let’s dive into the steps to create these flavorful tacos:
Roast the Poblano Peppers
Char the poblanos over an open flame or under a broiler until blackened. Let them steam in a covered bowl, then peel and slice them into strips.
Prepare the Crispy Shrimp Coating
Set up a dredging station with flour in one bowl, whisked eggs in another, and a seasoned panko mixture in the last.
Coat the Shrimp
Dip each shrimp in flour, then egg, and finally the panko mixture, pressing gently to adhere.
Fry to Golden Perfection
Heat oil in a pan and fry the shrimp until crispy and golden brown. Drain on paper towels.
Make the Slaw
Toss shredded cabbage with lime juice, cilantro, and a pinch of salt for a fresh contrast to the crispy shrimp.
Warm the Tortillas
Heat the tortillas on a dry skillet or over an open flame for a little char.
Assemble the Tacos
Layer the tortillas with slaw, roasted poblano strips, crispy shrimp, and a drizzle of sauce.
Serve and Enjoy
Dig in while they’re hot—trust me, these tacos disappear fast!
Nutrition Facts (Notes)
Servings: 4
Calories per serving: 450
Preparation Time (Notes)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Crispy Shrimp & Poblano Tacos
These tacos are incredible on their own, but here are some perfect pairings:
- A side of Mexican rice for a classic meal.
- With refried beans for extra heartiness.
- Paired with chips and guacamole—because why not?
- With a squeeze of lime for an extra pop of freshness.
- Topped with pickled onions for a tangy kick.
Additional Tips
- Make it spicier by adding jalapeños or a dash of hot sauce.
- Use an air fryer for a lighter version of the crispy shrimp.
- Swap the shrimp for fish or chicken for a different protein.
- Store leftovers separately to keep the shrimp crispy.
- Double the sauce because you’ll want extra for dipping!
FAQ’s
1. Can I make these tacos ahead of time?
Yes! Prep the slaw and sauce in advance, but fry the shrimp just before serving.
2. What’s the best way to roast poblanos?
Over an open flame, under a broiler, or in a dry skillet until charred, then steam in a covered bowl before peeling.
3. Can I bake the shrimp instead of frying?
Yes! Bake at 400°F (200°C) for about 12-15 minutes, flipping halfway.
4. Can I use frozen shrimp?
Absolutely—just thaw and pat them dry before coating.
5. What kind of tortillas should I use?
Corn tortillas give an authentic taste, but flour tortillas work great too.
6. How do I keep the shrimp crispy?
Serve immediately and avoid stacking them so they don’t steam.
7. Can I make these gluten-free?
Yes! Use gluten-free flour and panko, or swap for almond flour.
8. What’s a good substitute for poblanos?
Anaheim peppers or bell peppers work well if poblanos aren’t available.
9. How do I store leftovers?
Keep components separate in the fridge and reheat shrimp in the oven for best texture.
10. Can I use a different sauce?
Of course! Try chipotle mayo, avocado crema, or a tangy yogurt-based sauce.
Conclusion
These Crispy Shrimp & Poblano Tacos are proof that taco night should never be boring! With crunchy shrimp, smoky poblanos, and a fresh slaw, every bite is packed with bold flavors and satisfying textures. So grab a tortilla, load it up, and enjoy—because these tacos are about to become a new favorite!
Print
Crispy Shrimp & Poblano Tacos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Frying, Roasting
- Cuisine: Mexican
Description
These Crispy Shrimp & Poblano Tacos bring together crunchy, golden-fried shrimp, roasted poblano peppers, and a creamy sauce, all wrapped in warm tortillas. A perfect balance of flavors and textures, these tacos make an irresistible weeknight meal or a fun dish for gatherings.
Ingredients
– 1 lb shrimp, peeled and deveined
– 1 poblano pepper, sliced
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1 egg
– 1/2 cup buttermilk
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– 6 small corn or flour tortillas
– 1/4 cup mayonnaise
– 1 tbsp lime juice
– 1 tsp hot sauce (optional)
– 1/4 cup chopped cilantro
– 1/4 cup crumbled cotija cheese
– Lime wedges for serving
Instructions
1. Preheat oven to 400°F (200°C). Place poblano pepper slices on a baking sheet and roast for 10-12 minutes until tender and slightly charred. Set aside.
2. Heat vegetable oil in a deep pan to 350°F (175°C).
3. In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and black pepper.
4. In another bowl, whisk together egg and buttermilk.
5. Dip each shrimp into the flour mixture, then into the buttermilk mixture, and finally coat with panko breadcrumbs.
6. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
7. In a small bowl, mix mayonnaise, lime juice, and hot sauce to make the sauce.
8. Warm the tortillas in a dry skillet or directly over a flame.
9. Assemble tacos by placing roasted poblanos and crispy shrimp in each tortilla. Drizzle with sauce and top with cilantro and cotija cheese.
10. Serve with lime wedges and enjoy!
Notes
– For a lighter version, bake or air-fry the shrimp instead of deep-frying.
– Swap cotija cheese with feta if unavailable.
– Add shredded cabbage or avocado for extra texture and flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg