Hey, you’ve gotta try these Baja Shrimp Tacos, they’re seriously addictive!
Imagine juicy shrimp, beer-battered just right, mixed with crunchy coleslaw, creamy avocado, and a tangy chipotle mayo, all wrapped up warm in corn tortillas. So good!
And here’s the best part: you don’t have to wait for Taco Tuesday to enjoy them. Seriously, these tacos are so delicious, I could eat them any day of the week. Once you try them, trust me, you’ll be hooked too!
I sure do love my tacos. Be it simple street style Chicken Tacos or epic Birria Tacos, I am always down for some taco time.
I have been cooking Baja Fish Tacos for ages and thought why not make the same tacos but with shrimp.. If you’re a seafood lover, you need to give this shrimp taco recipe a try tonight… all in about 25 minutes!
Ingredient Needed
- Shrimp – I like to use wild shrimp if I can find them. They’ve got a better taste and texture. For tacos, 16-20 count is just right – any bigger and they’re too much for the taco.
- Beer – When it comes to beer batter, I use light, crisp lager for that perfect crunch. But if you’re into richer flavors, a darker ale works too. Not into alcohol? No worries, you can swap it out with soda water, sprite, or ginger ale. Just make sure it’s nice and cold!
- Baking powder – While not strictly necessary, it helps make the batter puffy and crispy.
- Chipotle mayo – I like to adjust the heat by playing around with the number of chipotle peppers. One pepper for a milder kick, or go all out if you’re feeling brave! And if you’re looking for a healthier option, try swapping mayo for Greek yogurt.
- Coleslaw – You can totally grab store-bought for convenience, but I’ve got an easy Coleslaw Recipe that’s a winner.
- Tortillas – I love corn tortillas here, but feel free to use flour if you prefer. Because corn tortillas are more delicate, I double them up, because these tacos are fully loaded!
Easy Baja Shrimp Tacos Recipe
1. Make the coleslaw: If I’m making coleslaw from scratch, I like to prepare it at least an hour before serving so it has time to chill in the fridge. This helps all the flavors come together nicely.
2. Whip up the chipotle mayo: When I’m making chipotle mayo, I start by removing the stems from the chipotle peppers and scooping out the seeds. Then, I toss them into a small blender or food processor along with the other chipotle mayo ingredients. After that, I blend everything together until it’s nice and smooth.
3. Fry the shrimp:To whip up the beer batter, I mix everything together. Then, I coat the shrimp in the batter and fry them for about 2-3 minutes per side in oil that’s heated up to 350 degrees. Once they’re golden and crispy, I take them out and let them drain on a paper towel-lined plate.
4. Assemble your Baja Shrimp Tacos: I like to double up my corn tortillas for extra support. Then, I pile on the coleslaw, shrimp, and avocado. A generous drizzle of chipotle mayo goes on top, followed by a sprinkle of chopped cilantro. I serve it all up with some lime wedges on the side.
Jason’s Tips
- Shrimp quality: If I can find them, I go for wild-caught shrimp. And if they’re frozen, I make sure to fully thaw them and pat them dry before frying.
- Batter consistency: I aim for a smooth batter that’s not too thin. If it’s sliding off the shrimp, I add a bit more flour until it’s just right.
- Fry in batches: It’s important not to overcrowd the pan. That can cause the oil temperature to drop too low. I let the oil come back up to 350°F between batches to ensure that perfect crispiness.
- Tortilla toasting: Before loading up the tacos, I quickly warm the tortillas on a dry skillet. It makes them softer and brings out their flavor.
Serving Suggestions
As great as these tacos are on their own, it never hurts to have a tasty side dish.
My top choice is Mexican Street Corn Salad. The flavors go so great with these tacos.
Other options are Cilantro Lime Rice and Refried Beans, Arroz con Gandules, Black Beans, Cucumber Avocado Salad or Cowboy Caviar.
For more ideas, be sure to check out our roundup of the best Sides for Tacos.
More Topping Ideas
Want to mix up the flavors? No worries, these beer battered shrimp tacos are super versatile! Here are some suggestions:
- Give them a sweet twist with my Mango Salsa or Pineapple Salsa.
- If you love avocado, why not go a step further with some seasoned guacamole?
- Swap out the sauce. While I love the smoky Chipotle Mayo here, you can change the flavor profile by using Remoulade Sauce or Aji Verde.
- Give your regular coleslaw a little kick by making Creole Coleslaw.
- Add a little heat with some sliced jalapenos, or even pickled jalapenos.
- Garnish with a sprinkle of cotija cheese.
- Pico de Gallo. A classic for any tacos.
Play around, have fun. They are your tacos! Let me know your favorite topping combination!
More Great Taco Recipes
Blackened Salmon Tacos
Smash Tacos (AKA Big Mac Tacos)
Chili Lime Shrimp Tacos
Ground Beef Tacos
Tacos Gobernador
Korean Beef Tacos
Baja Fish Tacos
Steak Tacos
Satisfy your tacos cravings with these amazing Baja Shrimp Tacos. They’re going to take your taco night to a whole new level of delicious!
Baja Shrimp Tacos, on our Gypsy Plate… enjoy!
Baja Shrimp Tacos
My Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, crisp coleslaw, smoky chipotle mayo and creamy avocado.
Ingredients
Beer Battered Shrimp
- 1lb shrimp, peeled and deveined, with tails removed (16-20 count or smaller)
- 1.5 cups flour
- 2 tsp baking powder
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- 12oz cold beer (see note 1)
Chipotle Mayo
- ½ cup mayonnaise
- 2 chipotle peppers in adobo sauce
- ½ lime, juiced
- 1 small garlic clove, chopped
Tacos
- 8-16 corn or flour tortillas (see note 2), warmed
- 1 cup coleslaw
- 1 avocado, diced
- 1 lime, for serving
- cilantro, for garnish
Instructions
- If making coleslaw from scratch, we recommend making it at least an hour in advance to chill. If using store bought, proceed to next step.
- Remove the stems from chipotle peppers and scoop out the seeds. Add to a small blender or food processor along with other chipotle mayo ingredients. Blend until smooth.
- In a medium sized bowl, mix flour, baking powder and seasonings until well combined. Gradually stir in beer.
- Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350°F.
- Dredge the shrimp in batter, then fry in preheated oil till nicely golden brown, about 2 minutes per side. Fry in batches if necessary. Remove to a paper towel lined plate or wire rack.
- Load tortillas with coleslaw, shrimp and avocado. Add a drizzle of chipotle mayo, garnish with chopped cilantro, and serve with lime wedges.
Notes
- A light, crisp lager provides a subtle, airy crunch, while a darker ale gives a richer taste. For a non-alcoholic version, substitute soda water, sprite or ginger ale.
- We prefer to double up our corn tortillas, as they are more delicate than flour. You can use them singly, but they can fall apart because these are pretty well loaded tacos.
- Quickly warm your tortillas on a dry skillet to make them more pliable and bring out their flavor.
- You can follow the same recipe with fish cut into 1 inch by 2 inch strips.
- Play around with different toppings and sauces to customize your tacos.
- Though we recommend frying only as many shrimp that will be eaten fresh, leftovers can be refrigerated for 1-2 days. Reheat in an oven preheated to 375°F.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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