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    Baja Shrimp Tacos

    These Baja Shrimp Tacos are going to be your new food addiction!

    Imagine plump, beer battered shrimp, crisp coleslaw, creamy avocado and a smoky and tangy chipotle mayo, all nestled in between warm corn tortillas. Just too good!

    You don’t have to wait for Taco Tuesday, these restaurant quality handheld meals are great any day of the week…

    These Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, creamy coleslaw, smoky chipotle mayo and flavorful avocado.

    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.

    Today’s beer battered Baja Shrimp Tacos are a real treat. If you’re a seafood lover, you need to give this shrimp taco recipe a try tonight… all in about 25 minutes!

    These Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, creamy coleslaw, smoky chipotle mayo and flavorful avocado.

    Ingredient Notes

    • Shrimp – Go with wild shrimp if they are available, they taste better and have better texture. 16-20 count is a good size, but anything larger will be too big for tacos.
    • Beer – A light, crisp lager gives a good crunch, while a darker ale gives a richer taste. For a non-alcoholic version, substitute soda water, sprite or ginger ale. Whichever you choose, make sure it’s cold!
    • Baking powder – While not strictly necessary, it helps make the batter puffy and crispy.
    • Chipotle mayo – Control the heat by adjusting the number of chipotle peppers. For a milder sauce, you can use just one pepper. For a healthier option, try substituting Greek yogurt for mayonnaise.
    • Coleslaw – You can use store-bought for convenience or try our easy Coleslaw Recipe.
    • 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 making coleslaw from scratch, we recommend making it at least an hour in advance to chill.

    bowl of coleslaw

    2. Whip up the chipotle mayo: 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.

    chipotle mayo in a blender

    3. Fry the shrimp: Mix together the beer batter. Dredge the shrimp in the batter, then fry for 2-3 minutes per side in oil preheated to 350 degrees. Remove to a paper towel line plate.

    4. Assemble your Baja Shrimp Tacos: Double up your corn tortillas, then load them up  with coleslaw, shrimp and avocado. Add a drizzle of chipotle mayo, garnish with chopped cilantro, and serve with lime wedges.

    These Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, creamy coleslaw, smoky chipotle mayo and flavorful avocado.

    Recipe Notes and Tips

    • Shrimp quality: Use wild caught shrimp if available. If using frozen, make sure they are fully thawed and patted dry before frying.
    • Batter consistency: Your batter should be smooth but not too thin. If it’s running off the shrimp, add a bit more flour.
    • Fry in batches: Do not overcrowd the pan, as that can cause the temperature of the oil to drop too low. Keep in mind that the oil will cool when adding the shrimp, so allow it to rise back to 350°F before adding the next batch.
    • Tortilla toasting: Quickly warm your tortillas on a dry skillet to make them softer and bring out their flavor.
    These Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, creamy coleslaw, smoky chipotle mayo and flavorful avocado.

    Serving Suggestions

    As great as these tacos are on their own, it never hurts to have a tasty side dish.

    Our 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 Mango Salsa or Pineapple Salsa.
    • If you love avocado, why not go a step further with some seasoned guacamole?
    • Swap out the sauce. While we 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. Their your tacos! Let me know your favorite topping combination!

    These Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, creamy coleslaw, smoky chipotle mayo and flavorful avocado.

    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

    These Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, creamy coleslaw, smoky chipotle mayo and flavorful avocado.

    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!

    Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

    Baja Shrimp Tacos, on our Gypsy Plate… enjoy!

    two baja shrimp tacos atop the Gypsy Plate
    featured image for baja shrimp tacos recipe

    Baja Shrimp Tacos

    Yield: 8 tacos (4 servings)
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes

    These 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
    • 1/2 tsp chili powder
    • 1/2 tsp garlic powder
    • 1/2 tsp cumin
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 12oz cold beer (see note 1)

    Chipotle Mayo

    • 1/2 cup mayonnaise
    • 2 chipotle peppers in adobo sauce
    • 1/2 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

    1. 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.
    2. 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.
    3. In a medium sized bowl, mix flour, baking powder and seasonings until well combined. Gradually stir in beer.
    4. Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350°F.
    5. 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.
    6. Load tortillas with coleslaw, shrimp and avocado. Add a drizzle of chipotle mayo, garnish with chopped cilantro, and serve with lime wedges.

    Notes

    1. 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.
    2. 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.
    3. Quickly warm your tortillas on a dry skillet to make them more pliable and bring out their flavor.
    4. You can follow the same recipe with fish cut into 1 inch by 2 inch strips.
    5. Play around with different toppings and sauces to customize your tacos.
    6. 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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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