Photo by Sonia Mendez Garcia

Poblano Shrimp Tacos

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4 servings
If you enjoy shrimp tacos, this easy recipe for poblano shrimp tacos with fresh cilantro, serrano and garlic is a must for your next taco night!

I cannot say it enough, but I love poblano shrimp tacos! I enjoy cooking with poblano peppers, and then you toss in this zesty cilantro shrimp with garlic and serrano and it's over-the-top delicious! Are you still thinking about preparing homemade corn tortillas? Once you try this poblano shrimp taco on a warm homemade tortilla, you may never go back to store-bought tortillas. Find the recipe for corn tortillas right here. Delicious homemade shrimp tacos are on my menu at least once a week.


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  1. Place the poblanos on baking sheet and broil for 10-15 minutes, turning halfway through cooking time. Remove from oven and place into a plastic bag to steam and cool.
  2. Transfer the shrimp to a bowl and season lightly with salt and pepper. In another bowl, combine the cilantro, garlic, serrano, oregano, lemon juice and oil. Season to taste with salt and pepper and whisk until combined.
  3. Pour half of the marinade over the shrimp and toss to combine and coat evenly. Let shrimp marinate on counter top for 30 minutes.
  4. While shrimp marinates, remove stems, seeds and skins from the poblanos. Slice them into rajas (strips). Set aside.
  5. When ready, preheat a couple of tablespoons of grapeseed oil to medium heat for a few minutes. Shake off excess marinade from shrimp and transfer to hot skillet with oil. Cook and sear for 4-6 minutes, turning halfway through cooking time. If shrimp are really thick, I suggest covering the pan while they cook. The steam created will help them cook through the middle.
  6. Transfer cooked shrimp to the bowl with reserved marinade. Add the poblano strips to hot pan just to warm up. Combine poblanos with shrimp. Toss all together to combine. Serve on warm corn tortillas with fire roasted salsa.

Chef Notes

Stretch this recipe and make it into an appetizer for your next party. Follow directions for shrimp and poblanos. Chop cooked ingredients into smaller pieces and toss in a hot skillet. Top with 2 cups of shredded jack or Chihuahua cheese and cook just until cheese melts. Garnish with remaining marinade. Serve with chips. Queso fundido with shrimp!

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