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

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Introduction

Baja Shrimp Tacos are a vibrant and flavorful dish that brings together crispy beer-battered shrimp, creamy cilantro slaw, and fresh avocado in warm corn tortillas. Perfect for a casual dinner or entertaining guests, these tacos deliver a satisfying crunch and zest in every bite.

A close-up of a single taco held by a woman's hand, showing two layers of soft, light beige corn tortilla slightly charred on the edges. Inside, the bottom layer is creamy white cabbage slaw with green herbs mixed within, followed by a golden-brown, crispy fried fish fillet. On top of the fish lie thin slices of bright green avocado and small pieces of green onion and chopped herbs. The taco rests on a wooden board with a lime wedge and sprinkled herbs nearby, all set against a white marbled textured background. 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 (such as Dos Equis)
1 ¼ pounds large shrimp, peeled, deveined, tails removed
4 tablespoons avocado oil, divided
5.3 ounce container plain full-fat Greek yogurt
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 flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Pour in the beer and whisk until smooth. If the batter becomes too thick, stir with a spatula. Pat the shrimp dry, then add 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 of oil and cook the rest of the shrimp the same way.
Step 3: For the creamy cilantro slaw, whisk together Greek yogurt, lime juice, lime zest, sriracha, garlic, salt, and black pepper in a large bowl. Add the sliced cabbage and ⅓ cup chopped cilantro. Toss until evenly coated and set aside.
Step 4: Toast the corn tortillas in a dry skillet or over a gas flame until lightly charred. Fill each tortilla with a spoonful of the creamy cilantro slaw, a few shrimp, and 1–2 slices of avocado.
Step 5: Serve immediately garnished with remaining cilantro, sliced green onions, and lime wedges for squeezing on top.

Tips & Variations

Use a light Mexican-style beer for authentic flavor in the batter.
Keep the oil at a medium-high heat to ensure shrimp get crispy without burning.
For extra spice, add more sriracha to the slaw or sprinkle chili powder on the finished tacos.
Substitute avocado oil with canola or vegetable oil if unavailable.
Try swapping green cabbage for shredded red cabbage for color and a slightly different crunch.

Storage

Store the cooked shrimp and creamy slaw separately in airtight containers in the refrigerator for up to 2 to 3 days. To reheat, warm the shrimp in an air fryer or skillet until crisp again; avoid microwaving as shrimp may become soggy. Tortillas are best toasted fresh before serving.

How to Serve

This image shows several shrimp tacos placed on a lightly charred white tortilla, each taco layered with slices of fresh green avocado on the bottom left, followed by three pieces of golden-orange fried shrimp arranged across the center. On top of the shrimp is a layer of shredded white cabbage mixed with small green herbs. The tacos are garnished with sliced green onions and sprinkled with black pepper and finely chopped cilantro. A half lime with a bite taken out rests on a wooden board beneath the tacos, all set 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 prepare the shrimp batter ahead of time?

It’s best to prepare the batter fresh just before cooking to ensure it remains light and airy for a crispy coating.

What can I use if I don’t have a Mexican-style beer?

A light lager or pilsner beer will work well as a substitute, providing a similar crispness and flavor to the batter.