5 Steps to Restaurant-Quality Baja Shrimp Tacos at Home
Transport yourself to the sunny beaches of Baja California with these restaurant-quality shrimp tacos featuring golden beer-battered shrimp, tangy cabbage slaw, and creamy sauce all wrapped in warm tortillas. This recipe delivers the perfect combination of crispy, crunchy, creamy, and fresh flavors that make Baja tacos an absolute favorite. Ready in just thirty minutes, these tacos bring vacation vibes to your weeknight dinner table with minimal effort and maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8-12 tacos, depending on size)
- Category: Main Course, Dinner, Lunch, Mexican Street Food
- Method: Frying
- Cuisine: Mexican, Baja California, Coastal Mexican
- Diet: Low Lactose
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup cold beer
- Vegetable oil for frying
For the Baja Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon hot sauce
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
For the Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- 8-12 small corn or flour tortillas
- Lime wedges
- Optional toppings: avocado, tomatoes, cilantro, cotija cheese
Instructions
- Make Baja sauce by whisking together mayonnaise, sour cream, lime juice, hot sauce, honey, garlic powder, and cumin. Refrigerate until ready to serve.
- Prepare slaw by combining both cabbages with cilantro, lime juice, olive oil, salt, and pepper. Toss well and set aside.
- Create beer batter by whisking flour, cornstarch, baking powder, and spices. Add cold beer and mix just until combined.
- Pat shrimp completely dry with paper towels.
- Heat 2-3 inches of oil in a heavy pot to 375°F.
- Dip shrimp in batter, allowing excess to drip off, then carefully fry in batches for 2-3 minutes until golden brown.
- Transfer fried shrimp to paper towels and season with salt immediately.
- Warm tortillas over flame or in a dry skillet until pliable.
- Assemble tacos with 2-3 shrimp per tortilla, topped with slaw, Baja sauce, and desired toppings.
- Serve immediately with lime wedges.
Notes
- Keep beer and batter cold for maximum crispiness
- Don’t overcrowd the oil—fry in small batches to maintain temperature
- Pat shrimp completely dry before battering to ensure coating adheres
- Make slaw no more than 30 minutes before serving for best texture
- Baja sauce can be made up to 3 days ahead and improves with time
- For spicier tacos, increase cayenne in batter or add jalapeños to slaw
- Club soda can replace beer for an alcohol-free version
- Reheat leftover fried shrimp in oven or air fryer, never microwave
Find it online: https://recipya.com/authentic-baja-shrimp-tacos-easy-recipe/