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 delights are great any day of the week...
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!
Why You’ll LOVE Our Baja Shrimp Tacos
- Bold Flavor Explosion: Every bite of these tacos is a vibrant celebration. The spiciness of the chipotle mayo marries perfectly with the rich, beer-battered shrimp, offering a bold punch of flavor that’s nothing short of addictive.
- DIY Gourmet: This isn’t just another quick and easy taco recipe; this is a gourmet experience you can create in your own kitchen. The beer batter might sound fancy, but it’s super easy to pull off.
- Balanced Textures: These tacos have it all – crunchy shrimp, creamy avocado, and a refreshing hit of coleslaw. It’s a medley of textures that keeps every bite interesting.
- Crowd-Pleasing Appeal: Whether you’re hosting a casual dinner or a big summer bash, these Baja Shrimp Tacos are a guaranteed crowd-pleaser. Trust me, you’ll be hailed as the culinary genius of the event!
- Endless Customization: These tacos are a blank canvas for your creativity. We’ll give you plenty of topping ideas later in the post.
- 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 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. 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, but homemade coleslaw will offer a fresher crunch. Try our easy Coleslaw Recipe.
- Tortillas – We love corn tortillas here, but feel free to use flour if you prefer. Because corn tortillas are more delicate, we 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.
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.
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.
Notes and Tips for the BEST Baja Shrimp Tacos
- Shrimp quality: Use wild caught shrimp if available. If using frozen, make sure they are fully thawed 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 more pliable and bring out their flavor.
What to Serve with Beer Battered Shrimp Tacos
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.
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!
Leftovers and Storage
Beer battered shrimp are best eaten fresh, so plan on cooking only what will be eaten at that time.
That being said, if you do have leftovers you can reheat them in an oven preheated to 375°F. Place on a wire rack over a baking sheet, so that the hot air can circulate around the shrimp.
The coleslaw can be refrigerated in an airtight container for 3-4 days, and the chipotle mayo for about a week.
More Great Taco Recipes
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!
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)
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1/2 lime, juiced
- 1 small garlic clove, chopped
- 8-16 corn or flour tortillas (see note 2), warmed
- 1 cup coleslaw
- 1 avocado, diced
- 1 lime, for serving
- cilantro, for garnish
- 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.
- 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.
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