Baja Shrimp Taco

The Baja Shrimp Taco is one of my best shrimp tacos variations. There are unlimited ways you can prepare shrimp tacos from the method of cooking (grilled, sauteed, fried) to the endless number of toppings, but this version is definitely a winner. The shrimp is beer battered and deep fried then served on toasted corn tortillas with homemade slaw, chipotle adobo sauce and a Corona or two. An easy recipe but restaurant quality! Jump to Recipe

Baja Shrimp Taco Ingredients:

You don't need a whole lot of ingredients to make this delicious dish. It is made up of three components: beer battered fried shrimp, slaw and spicy sauce along with corn tortilla and some fresh lime.

Beer Battered Fried Shrimp Ingredients:

Pick up some fresh shrimp from your local grocery store's seafood department. Frozen shrimp will work too once thawed, but make sure to use uncooked shrimp. For the batter you'll need Mexican beer (i.e. Corona), baking powder, red pepper flakes, salt and flour.

Homemade Slaw Ingredients:

For the slaw I use red cabbage, carrot, cilantro, fresh lime juice, salt, red pepper flakes and some of your chipotle adobo sauce.

Chipotle Adobo Sauce Ingredients:

All you need for this sauce is two ingredients! Chipotles in adobo sauce and crema (or sour cream). Crema is a Mexican version of a slightly sour, thickened cream that tends to be lighter than sour cream. If you don't have crema you can use regular sour cream and add a little cold water for a less thick consistency.

Baja Shrimp Taco Instructions:

I typically like to prepare the batter first as you'll need to refrigerate for 30 minutes. Next, I prepare the slaw and sauce then set aside, so once the shrimp is cooked you can serve hot.

Beer Battered Fried Shrimp Instructions:

Start by preparing beer batter. Mix beer, baking powder, red pepper flakes and salt together in a large bowl. Add flour a little at a time whisking as you go to keep consistency smooth. Ensure no clumps then refrigerate for 30 minutes.

Once ready, set up a little shrimp battering station on your counter. Make sure to peel and de-vein the shrimp if not already done. Rinse with cold water, pat dry and sprinkle with some salt and pepper. Meanwhile heat oil in a deep skillet or pan to about 325 degrees or until you see wisps of smoke coming off. Make sure there is enough oil to submerge shrimp. Not 100% necessary, but I love having an oil thermometer to check the exact temperature. Here's mine:

Thermometer

Start by dusting shrimp with a little flour on each side, then transfer to beer batter. Coat both sides.

Carefully place in oil and fry for about 3 minutes or until golden brown. Remove with a slotted spoon and transfer to a paper towel covered plate to drain. Don't crowd the skillet. Fry in batches. Meanwhile also preheat oven to 300 degrees and then add corn tortillas to warm up.

Chipotle Adobo Sauce Instructions:

Using a blender, bullet or immersion blender add chipotle in adobo and crema (or sour cream whisked with some cold water). Blend until smooth.

Homemade Slaw Instructions:

Add all ingredients to a large bowl and toss to combine.

Baja Shrimp Taco Assembly:

Place your warm tortillas on a plate. Top with shrimp, slaw and sauce. Add a squeeze of fresh lime.

Baja Shrimp Taco Serving Instructions:

I like to serve these tacos with a side of the sauce for dunking as well. Also a little lime wedge, and of course your favorite Mexican beer on the side!

Storage Instructions:

Cover sauce and slaw to store in the refrigerator. For leftover shrimp, store in the refrigerator in an airtight container. Recommend reheating by frying to warming up in the oven or toaster oven. The microwave will make the batter soggy.

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