Baja Shrimp Taco
Easy yet restaurant quality Baja Shrimp Taco! Beer battered fried shrimp served on corn tortillas with homemade slaw & chipotle adobo sauce.
Ingredients
- 12 fl oz Mexican beer
- 1 teaspoon baking powder
- 2 ½ teaspoon red pepper flakes divided
- 1 teaspoon salt
- 1 ½ cup flour plus extra for dusting
- 2 lb shrimp (uncooked) peeled and de-veined
- 3 chipotles in adobo
- 2 teaspoon adobo sauce from chipotles can
- 1 cup crema or sour cream
- 3 cups red cabbage shredded
- 2 large carrots grated or chopped into matchsticks
- 2 tablespoon fresh cilantro roughly chopped
- juice from one lime + extra lime for topping
- ½ teaspoon salt
- sunflower, peanut or vegetable oil
- corn tortillas
Instructions
- In a large bowl mix together beer, baking powder, 2 teaspoon of red pepper flakes and salt.
- Add flour slowly, mixing as you go to keep batter smooth.
- Once well combined refrigerate for 30 minutes.
- Preheat oven to 300 degrees.
- Meanwhile, in blender, bullet or using an immersion blender, combine chipotles, adobo sauce and crema until smooth. Transfer to small bowl. Set aside.
- In another large bowl add cabbage, carrots, cilantro, lime juice, salt, rest of red pepper flakes and half the chipotle adobo sauce. Toss well to combine. Set aside.
- Rinse shrimp and pat dry. Season with a little salt and pepper. Add some flour to another bowl.
- Once ready, remove batter from fridge. Heat oil in a deep saucepan or skillet to 325 degrees.
- Using a fork dust shrimp in flour then add to batter, coating both sides. Shake off excess and add to oil to fry.
- Fry shrimp 3 minutes or until golden brown. Work in batches careful not to crowd pan.
- Use a slotted spoon to remove to a paper towel covered plate to train.
- Heat tortillas in oven just until warm.
- Place tortillas on plate, top with shrimp, slaw, sauce and a squeeze of lime.