Original Post: https://www.evolvingtable.com/baja-shrimp-tacos/
Baja Shrimp Tacos Recipe
These Crispy Baja Shrimp Tacos are beer-battered until golden, topped with a fresh cilantro lime slaw and ripe avocado, all wrapped in warm tortillas. Inspired by real beachside tacos, this 40-minute recipe is the upgrade your taco night needed.
Servings: 4
Equipment
- 16-oz. mason jar for the slaw
Ingredients
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 (5.3-ounce) container plain Greek yogurt, full-fat 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
- For the Baja Shrimp: 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. Use a spatula to stir if the batter becomes too thick to whisk. Pat shrimp dry and add to the batter. Toss until well coated.1 cup all-purpose flour, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 ¼ teaspoon salt, ½ teaspoon black pepper, ¾ cup light Mexican beer, 1 ¼ pounds large shrimp
- Heat 2 tablespoons of the avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the shrimp in a single layer and cook for 2-3 minutes per side. Meanwhile, line a large plate with a paper towel. Once the shrimp are golden brown and crispy, transfer to the paper towel-lined plate to drain. Add the remaining 2 tablespoons avocado oil to the skillet and cook the remaining shrimp.4 tablespoons avocado oil
- For the Creamy Cilantro Slaw: In a large bowl, whisk together the Greek yogurt, lime juice, lime zest, sriracha, garlic, salt, and black pepper. Add the shredded cabbage and 1⁄3 cup of the chopped cilantro. Toss until well coated. Set aside until ready to serve.5.3 ounce (5.3-ounce) container plain Greek yogurt, full-fat, 1 tablespoon lime juice, 2 teaspoons grated lime zest, 1 teaspoon sriracha, 1 garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper, ½ large head green cabbage
- To Assemble the Tacos: Toast the corn tortillas in a dry skillet or directly over a gas flame until lightly charred. Fill each tortilla with a generous spoonful of the Creamy Cilantro Slaw, a few fried shrimp, and 1-2 slices of avocado.8 corn tortillas
- Serve the tacos immediately with the remaining chopped cilantro, green onions, and lime wedges on the side for squeezing.2 small avocados, Green onions, Lime wedges
Video
Notes
- Beer: Be sure to grab a light, Mexican-style beer for the best flavor.
- Frying: Heat oil until shimmering; avoid oil that is too hot or cool.
- Storage: Store everything separately in airtight containers in the fridge for up to 2 to 3 days.
- Reheating: Reheat shrimp in an air fryer for the best results, or use a skillet. Shrimp will turn out soggy in a microwave.
Nutrition
Calories: 619kcal | Carbohydrates: 63g | Protein: 32g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 1912mg | Potassium: 896mg | Fiber: 14g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 52mg | Calcium: 244mg | Iron: 3mg
