Crispy Shrimp and Poblano Tacos
These crispy shrimp and poblano tacos combine juicy shrimp with smoky poblano peppers and melted cheese in a quick, flavorful dish perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined medium to large; tails off for easy eating
- 2 pieces poblano peppers, diced roast or sear for best flavor
- 1 medium onion onion, diced yellow or sweet onion
- 1 tablespoon chili powder adjust to taste
- to taste Salt and freshly ground black pepper
- 8–12 pieces corn tortillas room temperature; use 8 for larger tacos, 12 for smaller
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- Avocado cilantro sauce, for serving see FAQs for a quick recipe
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Arrange a wire rack or line a baking sheet for easy cleanup.
- Heat a large skillet over medium-high heat and add 1–2 tablespoons of neutral oil (canola, vegetable, or avocado oil).
- Add the diced onion and poblano. Sauté, stirring occasionally, for 4–6 minutes until the edges soften and develop light char.
- Push the veggies to the side of the skillet and add the shrimp in a single layer. Cook about 2 minutes per side (total ~4 minutes) until shrimp are opaque and firm.
- Sprinkle the chili powder, then season with salt and freshly ground black pepper. Stir to combine and briefly reheat together for 30 seconds.
- Warm tortillas in a dry skillet or directly over the stovetop flame for 10–20 seconds per side to make them pliable.
- Spoon the shrimp mixture onto each tortilla and top with a generous sprinkle of shredded cheese. Fold the tacos and arrange on the prepared baking sheet, seam side down.
Baking
- Bake 10–12 minutes until the tortilla edges are golden and crispy and the cheese has fully melted.
- For extra crisping, broil for 30–60 seconds at the end — watch carefully to prevent burning.
Serving
- Serve hot with avocado cilantro sauce and lime wedges.
Notes
For a spicier kick, add jalapeños or cayenne. You can make the shrimp dish dairy-free by omitting cheese and adding avocado slices. Leftover shrimp mixture and tortillas can be stored separately in airtight containers for 3–4 days.