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baja shrimp tacos

Baja Shrimp Tacos

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Crispy baja shrimp tacos made with light beer batter, quick chipotle crema, and fresh slaw. Ready in 35 minutes and perfect for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup sour cream (For the Chipotle Crema)
  • 2 tbsp mayonnaise
  • 2 chipotle peppers in adobo
  • 1 tsp adobo sauce
  • 1 tbsp fresh lime juice
  • 1/4 tsp garlic powder
  • pinch of salt
  • 1 pound large shrimp (peeled & deveined, 21 to 25 count) (For the Beer-Battered Shrimp)
  • 1 cup all-purpose flour (divided)
  • 1/2 tsp baking powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 3/4 cup cold pale lager beer
  • 2 cups vegetable oil (for frying)
  • 2 cups shredded purple cabbage (For the Slaw)
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • pinch of salt
  • 8 8 small corn tortillas (For Assembly)
  • fresh cilantro leaves (for garnish)
  • lime wedges
  • pickled jalapeños (optional)

Equipment

Method
 

  1. Add sour cream, mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, and salt to a blender. Blend until smooth. Refrigerate until ready to use.
  2. In a medium bowl, combine shredded cabbage, lime juice, honey, and salt. Toss well and set aside to slightly soften.
  3. In a large bowl, whisk together ¾ cup flour, baking powder, smoked paprika, garlic powder, salt, and cayenne.
    Pour in cold beer and whisk until just combined (small lumps are fine). Chill for 5 minutes.
  4. Pat shrimp completely dry with paper towels.
    Lightly toss with remaining ¼ cup flour to coat.
  5. Pour oil into a deep skillet (about 2 inches deep).
    Heat to 375°F (190°C) using a thermometer.
  6. Working in batches:
    Dip shrimp into batter
    Let excess drip off
    Carefully place into hot oil
    Fry for 2 to 3 minutes per side until golden and crispy.
    Transfer to a wire rack to drain.
  7. Warm tortillas over flame or skillet.
    Add 2 to 3 shrimp per tortilla.
    Top with slaw, chipotle crema, cilantro, and jalapeños.
    Finish with a squeeze of lime.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 22gFat: 22gSaturated Fat: 5gSodium: 680mgFiber: 3gSugar: 4g

Notes

  • Keep beer ice cold for the crispiest batter
  • Do not overcrowd the pan while frying
  • Always fry at 375°F for best texture
  • Use wire rack instead of paper towels to keep shrimp crispy

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