Baja Shrimp Tacos Recipe
These Baja Shrimp Tacos offer a delicious combination of crispy, beer-battered shrimp paired with a creamy cilantro slaw that adds a refreshing zest. Served on toasted corn tortillas with sliced avocado and fresh garnishes, this recipe brings the vibrant flavors of Baja-style Mexican cuisine right to your table, perfect for a quick weeknight dinner or weekend gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Shrimp Batter
- 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
For Serving
- 8 corn tortillas
- 2 small avocados, peeled, pitted, sliced
- Green onions, green parts only, sliced
- Lime wedges
Instructions
- Prepare the Shrimp Batter: In a large bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Gradually pour in the light Mexican beer while whisking until smooth. If the batter thickens too much, use a spatula to stir. Pat the shrimp dry and toss them in the batter until fully coated.
- Cook the Shrimp: Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat until shimmering. Arrange half the shrimp in a single layer and cook for 2 to 3 minutes on each side until golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil. Add the remaining 2 tablespoons avocado oil to the skillet and repeat with the remaining shrimp.
- Make the Creamy Cilantro Slaw: In a large bowl, whisk Greek yogurt, lime juice, lime zest, sriracha, minced garlic, salt, and black pepper until combined. Add the shredded cabbage and one-third cup of the chopped cilantro, tossing to coat the cabbage evenly. Set aside until ready to serve.
- Toast the Tortillas: Warm the corn tortillas either in a dry skillet or directly over a gas flame until they are lightly charred and pliable.
- Assemble the Tacos: Fill each tortilla with a generous spoonful of creamy cilantro slaw, a few pieces of crispy shrimp, and 1 to 2 slices of avocado. Garnish with the remaining cilantro, sliced green onions, and lime wedges for squeezing over the tacos.
- Serve Immediately: Enjoy these Baja Shrimp Tacos fresh to experience the perfect balance of crunchy shrimp and creamy, tangy slaw.
Notes
- Beer: Use a light, Mexican-style beer such as Dos Equis for authentic flavor.
- Frying: Heat oil until shimmering; avoid oil that is too hot or too cool to ensure crispy shrimp.
- Storage: Store shrimp and slaw separately in airtight containers in the refrigerator for up to 2 to 3 days.
- Reheating: Reheat shrimp in an air fryer or skillet for best texture; microwaving may result in sogginess.
Keywords: Baja Shrimp Tacos, beer battered shrimp, cilantro slaw, Mexican tacos, fried shrimp recipe, easy shrimp tacos
Find it online: https://bakedbylisa.com/baja-shrimp-tacos-recipe/
