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Crispy beer-battered shrimp in corn tortillas with cabbage slaw and chipotle crema
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Baja Shrimp Tacos

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 cup all -purpose flour
  • 2 tablespoons cornstarc h
  • 1 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 1/4 teaspoon cayenne pepper
  • 1 cup chilled light Mexican lager beer
  • 2 cups vegetable oil for frying
  • 12 small corn tortillas
  • 2 cups shredded green cabbage
  • 1/2 cup sour cream
  • 2 tablespoons mayonnais e
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro

Instructions

  • In a small bowl, whisk together sour cream, mayonnaise, chipotle peppers, and lime juice to create the crema. Set aside.
  • In a medium bowl, combine shredded cabbage with a splash of lime juice and cilantro for the slaw.
  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, and cayenne pepper.
  • Gradually whisk the cold beer into the dry ingredients until a smooth batter forms.
  • Heat vegetable oil in a deep skillet or pot to 375 degrees Fahrenheit (190 degrees Celsius).
  • Pat shrimp dry with paper towels, dip into the batter to coat thoroughly, and carefully drop into the hot oil.
  • Fry shrimp in batches for 2 to 3 minutes until golden brown and crispy, then drain on a wire rack or paper towels.
  • Warm the corn tortillas on a dry skillet over medium heat.
  • Assemble tacos by placing 3 shrimp on each tortilla, topping with cabbage slaw and a drizzle of chipotle crema.