Name: Baja Shrimp Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper (optional); 1 ¼ teaspoon salt; ½ teaspoon black pepper; ¾ cup light Mexican beer (Dos Equis or other lager-style); 1 ¼ pounds large shrimp (peeled, deveined, tails removed); 4 tablespoons avocado oil (divided); 5.3 ounce container plain Greek yogurt (full fat); 1 tablespoon lime juice (from 1 lime); 2 teaspoons grated lime zest; 1 teaspoon sriracha; 1 garlic clove (finely minced); ½ teaspoon salt; ¼ teaspoon black pepper; ½ large head green cabbage (thinly sliced); ½ cup cilantro (finely chopped, divided); 8 corn tortillas; 2 small avocados (peeled, pitted, sliced); Green onions (green parts only, sliced); Lime wedges

Jump to Recipe

Introduction

These Baja Shrimp Tacos bring together crispy, beer-battered shrimp and a tangy, creamy cilantro slaw for a vibrant, flavorful meal. Perfect for a casual dinner or entertaining friends, they capture the essence of coastal Mexican cuisine in every bite.

A close-up of a small soft white tortilla that is slightly charred on the edges, held by a woman's hand from the right side. Inside the tortilla, there is a thick layer of golden-brown fried fish pieces at the base, topped with a bright green, smooth avocado slice positioned along the left side. On top of the fish and avocado, there is a creamy, chunky white coleslaw mixed with green herbs and small pieces of purple onion scattered throughout, adding texture and color contrast. The background shows more similar tacos on the same white marbled surface, with blurred green cilantro and lime wedge pieces adding subtle hints of freshness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
1 ¼ teaspoon salt
½ teaspoon black pepper
¾ cup light Mexican beer (Dos Equis or other lager-style)
1 ¼ pounds large shrimp (peeled, deveined, tails removed)
4 tablespoons avocado oil (divided)
5.3 ounce container plain Greek yogurt (full fat)
1 tablespoon lime juice (from 1 lime)
2 teaspoons grated lime zest
1 teaspoon sriracha
1 garlic clove (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
½ large head green cabbage (thinly sliced)
½ cup cilantro (finely chopped, divided)
8 corn tortillas
2 small avocados (peeled, pitted, sliced)
Green onions (green parts only, sliced)
Lime wedges

Instructions

Step 1: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Pour in the beer and whisk until smooth, using a spatula to stir if the batter becomes too thick. Pat the shrimp dry, then add them to the batter and toss until well coated.
Step 2: Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add half the shrimp in a single layer and cook for 2-3 minutes per side until golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain. Add the remaining 2 tablespoons avocado oil to the skillet and cook the rest of the shrimp the same way.
Step 3: To make the creamy cilantro slaw, whisk together the Greek yogurt, lime juice, lime zest, sriracha, garlic, salt, and black pepper in a large bowl. Add the shredded cabbage and ⅓ cup of the chopped cilantro, then toss until fully coated. Set aside.
Step 4: Toast the corn tortillas in a dry skillet or over a gas flame until lightly charred and warm.
Step 5: Assemble the tacos by filling each tortilla with a generous spoonful of the creamy cilantro slaw, a few pieces of fried shrimp, and 1-2 slices of avocado.
Step 6: Serve immediately with the remaining chopped cilantro, sliced green onions, and lime wedges on the side for squeezing.

Tips & Variations

For extra crispiness, serve the shrimp immediately after frying to prevent sogginess.
Swap avocado oil for another neutral oil like canola if unavailable.
Add pickled jalapeños to the slaw for a spicy kick.
Use small flour tortillas instead of corn if preferred.
To make it gluten-free, substitute the flour with a gluten-free blend and verify beer is gluten-free or use sparkling water instead.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over medium heat to preserve crispness. Avoid reheating the slaw; instead, stir it well before serving cold. Assemble tacos fresh to enjoy the best texture.

How to Serve

A wooden board holds five small tacos stacked close together. Each taco starts with a slightly charred, pale tortilla as the base. On top, there are layers of green avocado slices and golden-brown cooked shrimp. The shrimp are topped with shredded white cabbage mixed with chopped green herbs and sliced green onions. Fresh cilantro leaves and sprinkled herbs are scattered over the tacos and the board. Nearby, there is a small white bowl with additional chopped green onions, a bright yellow cloth under the board, and lime wedges placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely, pat dry to remove excess moisture, and proceed with the recipe as directed.

What if I don’t have Mexican beer?

You can substitute with any light lager-style beer or use sparkling water for a non-alcoholic option. The beer adds flavor and carbonation to the batter but is not essential.