Grilled Poblano and Shrimp Tacos with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Char-grilled poblano peppers and shrimp tucked into warm tortillas, topped with a smooth avocado crema for a fresh regional Mexican taco experience. This mexican-inspired tacos & burritos ready in about 35 minutes pairs peeled and deveined large shrimp, divided olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 3 medium, halved and seeded poblano peppers
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium ripe avocado
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and chopped for crema jalapeño
• 1/4 cup finely diced, for garnish red onion

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 3 halved and seeded poblano peppers with 1 tbsp olive oil and season with 1/2 tsp salt. Grill peppers skin side down for 5-7 minutes until charred and softened, turning once. Remove and chop into strips once cooled.
2. Step 2: In a bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Grill the seasoned shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: In a blender or food processor, combine 1 medium ripe avocado, 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1 small seeded jalapeño, and a pinch of salt. Blend until smooth and creamy to make avocado crema.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side.
6. Step 6: Assemble tacos by dividing grilled shrimp and chopped poblanos among the tortillas, drizzling with avocado crema and garnishing with 1/4 cup finely diced red onion and extra cilantro if desired.