Classic Baja Shrimp Tacos
Traditional dish · Mexican
Authentic Baja-style shrimp tacos featuring lightly battered and fried shrimp, served on warm corn tortillas with a vibrant slaw and creamy chipotle sauce.
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Ingredients
- Shrimp, peeled and deveined1 lb
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Baking powder1 tsp
- Beer, cold1 cup
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil, for frying3 cups
- Corn tortillas8
- Cabbage, shredded2 cups
- Mayonnaise1/2 cup
- Chipotle peppers in adobo sauce, minced2 tbsp
- Lime juice2 tbsp
- Cilantro, chopped1/4 cup
- Lime wedges, for serving4
Steps
- 1
In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- 2
Gradually whisk in the cold beer until a smooth batter forms. It should be the consistency of pancake batter.
- 3
Heat vegetable oil in a deep skillet or Dutch oven to 375°F (190°C).
- 4
Dip shrimp into the batter, ensuring they are fully coated. Let excess batter drip off.
- 5
Carefully fry shrimp in batches for 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels.
- 6
Warm corn tortillas on a dry skillet or griddle.
- 7
In a separate bowl, mix mayonnaise, minced chipotle peppers, and lime juice for the sauce.
- 8
Assemble tacos: place fried shrimp on warm tortillas, top with shredded cabbage, drizzle with chipotle sauce, and garnish with cilantro.
- 9
Serve immediately with lime wedges.
