15 Minute Shrimp Poblano Tacos

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5 from 2 votes

Flavorful shrimp tacos with a roasted poblano sauce

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 15

Servings tacos

Calories 82kcal

Author Tracy

Equipment

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!

Video

Notes

Storage

Store the shrimp in an airtight container in the fridge for up to 3-4 days. Store the rest of the taco ingredients separately and assemble before serving.

Substitutions

Cabbage: Green cabbage is also delicious!

Cotija: Queso fresco or feta are great substitutes.

Poblano Sauce: If you don't have any homemade, use your favorite premade or these shrimp tacos are also delicious with our Roasted Tomato Salsa (or your favorite red salsa) or our Avocado Cream Sauce.

Tortillas: Use flour, corn, or hard taco shells! We prefer these in street taco sizes, but you can use whichever you prefer!

Nutrition