Baja Shrimp Tacos Recipe
This Baja Shrimp Tacos recipe features crispy, beer-battered shrimp paired with a creamy cilantro lime slaw, all nestled in warm corn tortillas. The bold spices in the batter complement the refreshing tang of the slaw and creamy avocado slices, creating a perfect balance of flavors inspired by coastal Mexican cuisine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Batter and Shrimp
- 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)
Creamy Cilantro Slaw
- 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)
Taco Assembly
- 8 corn tortillas
- 2 small avocados (peeled, pitted, sliced)
- Green onions (green parts only, sliced)
- Lime wedges
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Slowly add the beer while whisking until the batter is smooth. Use a spatula to stir if the batter becomes too thick to whisk easily. Pat the shrimp dry and toss them in the batter until thoroughly coated.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat until shimmering. Place half of the battered 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 of avocado oil and cook the remaining shrimp in the same manner.
- Make the creamy cilantro slaw: In a large bowl, whisk together the Greek yogurt, lime juice, lime zest, sriracha, minced garlic, salt, and black pepper. Add the thinly sliced cabbage and ⅓ cup of the chopped cilantro. Toss everything until well coated and set aside to let the flavors meld.
- Toast the tortillas: Warm the corn tortillas by toasting them in a dry skillet over medium heat or directly over a gas flame until lightly charred and pliable.
- Assemble the tacos: Fill each warmed tortilla with a generous spoonful of the creamy cilantro slaw, a few crispy shrimp, and 1-2 slices of avocado. Garnish with remaining chopped cilantro, sliced green onions, and serve with lime wedges for squeezing over the top.
- Serve immediately: Enjoy the tacos fresh to maintain the crispy texture of the shrimp and the crispness of the slaw.
Notes
- For extra heat, increase the cayenne pepper or add more sriracha to the slaw.
- Use a light Mexican beer for the batter to get the best flavor and crispiness.
- Pat shrimp dry before battering to ensure the coating sticks well.
- Toast tortillas right before assembling for the best texture and flavor.
- Leftover slaw can be stored separately in the refrigerator for up to 2 days.
Keywords: Baja shrimp tacos, beer battered shrimp, crispy shrimp tacos, cilantro lime slaw, Mexican seafood tacos, easy shrimp tacos
Find it online: https://jedentaglecker.com/baja-shrimp-tacos-recipe/
