15 Minute Shrimp Poblano Tacos
Our latest and greatest taco recipe is here, our 15 Minute Shrimp Poblano Tacos made with our homemade Roasted Poblano Sauce! Ready in no time and packed full of flavor and texture, these tacos are a new household favorite!
Bring on summer and all of the fresh summer-inspired recipes! I don’t know about you, but there’s something about shrimp tacos that just screams summer to me. Maybe it’s the fresh poblano sauce, maybe it’s that they’re a light meal, maybe it’s just because it feels like summer foods should be eaten with your hands. Whatever it is, our new 20 Minute Shrimp Poblano Tacos are our new taco recipe of the summer!
Ingredients Needed
- Large Shrimp – Fresh or frozen, deveined, and peeled.
- Purple Cabbage – We love this contrast of color, the crunch, but also the subtle earthy sweetness that it adds.
- Taco Tortillas – Use your favorite! Corn or flour, hard or soft. These shrimp tacos are great in whatever you have!
- Poblano Sauce – We may be biased, but our homemade Roasted Poblano Sauce is our favorite for this! We seem to always have some on hand ever since we first started making it! But you can of course use your favorite, or even switch it up with a red salsa too (like our Roasted Tomato Salsa!)
- Lime Juice and Spices- To season that plump shrimp! Paprika, garlic, onion a pinch of chili powder, and salt.
- Olive Oil – To cook the shrimp, or you could also use butter.
- Fresh Cilantro Cotija Cheese – The fresh finish!
Ready Fast
Season the Shrimp
Add all of those spices and lime juice to the shrimp and give it a good mix! Let it sit for just a couple of minutes, that’s all it needs!
Cook the Shrimp
Heat that olive oil in a large saute pan and then add that well-seasoned shrimp to cook. Just about 2 – 2 1/2 minutes on each side (for nice big shrimp, smaller shrimp will require less) is all they need to be fully cooked but not overcooked and rubbery.
Assemble the Tacos
Now, assemble these easy Shrimp Poblano Tacos that are so simple to make but oh so incredibly flavorful!
15 Minute Shrimp Poblano Tacos! So much flavor from the base of our Roasted Poblano Sauce and the well-seasoned shrimp plus just the right amount of texture and crunch from the cabbage and fresh finish from the cilantro and just the right amount of cotija cheese.
Recipe Tips
These shrimp tacos are very mild with just a touch of chili powder, but you can customize them by adding a bit more heat for a spicy kick!
One of the many reasons I love these 15 Minute Shrimp Poblano Tacos is that they are incredibly fast and easy to make. Especially when you have everything already prepped and ready to go. You can keep some shredded cabbage in the fridge ready, crumbled cotija, and of course, some of our (or any of your premade favorites) Roasted Poblano Sauce already made and in the fridge. Then it’s just a quick mix of the shrimp and seasonings and cook and an even easier taco assembly! The only thing you don’t want to prep too far in advance is the shrimp. The lime juice will start to break down and cook the shrimp if left to marinate too long.
These shrimp tacos are delicious with our Roasted Tomato Salsa too, or our Avocado Cream Sauce that we use in our Sweet Sriracha Chicken Tacos!
We love these tacos in a street taco sized super soft flour tortilla, but you can of course use corn tortillas as well or even hard taco shells!
A queso fresco or even feta cheese is a good replacement if you can’t find cotija in your local grocer.
You Also Might Like
- Mexican Street Corn Chicken Tacos
- Turkey Taco Cups
- Sweet Sriracha Chicken Tacos
- Crock Pot Enchilada Chicken Tacos
- Roasted Tomato Salsa
- Chicken Burrito Yumm Bowls
- Easy Homemade Mexican Rice
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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15 Minute Shrimp Poblano Tacos
Equipment
- taco holder just for fun!
Ingredients
- 1 lb large shrimp deveined and shelled
- 2 teaspoons paprika
- 1/8 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lime juice
- 2 tablespoon olive oil
- 1/2 – 1/3 cup roasted poblano sauce
- 1/3 cup cotija cheese
- 1/2 cup purple cabbage shredded
- fresh cilantro
- 8-10 street taco sized tortillas
- fresh lime juice to finish
Instructions
- Season Shrimp: Devein and peel the shrimp and add to a medium-sized bowl. Add lime juice and mix well. Add paprika, chili powder, garlic powder, onion powder, and salt to the bowl and mix well.
- Cook Shrimp: Add two tablespoons of olive oil to a large saute pan and heat over medium. Add shrimp and cook for about 2 minutes then flip shrimp and cook for another 2 minutes. *The internal temp of shrimp should be 145 degrees F or until pink and all grey color is gone (it's hard to tell the color with these seasonings though).
- Prep Ingredients: While the shrimp is cooking, get out your taco shells of choice, shred the cabbage, crumble the cotija, and pull out the poblano sauce and cilantro. Set it all aside to be ready to assemble.
- Assemble Tacos: Fill tacos by adding about 1 heaping tablespoon of poblano sauce, shredded cabbage, 3 shrimp, and finish with a sprinkling of cotija cheese, fresh cilantro, and a squeeze of fresh lime juice.
- Enjoy!
Delish! I used a store bought salsa instead. And I had dinner on the table in under 30 minutes! Thanks for the uber tasty and convenient recipe! 🙂
So great to hear, Juyali! Thanks so much for sharing and taking the time to leave a review!
This is an easy, quick, and delicious taco recipe to make. A perfect dish to prepare for tonight’s meatless dinner!