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Baja Fried Shrimp Tacos
Elevate your taco game with these mouthwatering Baja Shrimp Tacos. The shrimp are fried to crispy perfection, perfectly seasoned with a blend of spices that bring the right amount of heat and flavor. Topped with a vibrant slaw and a flavorful sauce, these tacos are a refreshing and satisfying summer dinner option.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound large shrimp raw, deveined and peeled with tails removed
- ¼ cup cornstarch
Crispy Shrimp Batter
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ½ cup beer cold (use a light beer)
Taco Slaw
- 8 ounces coleslaw mix or fresh cabbage
- ¼ cup cilantro diced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon apple cider vinegar
- 1 teaspoon sugar can sub with honey
- ¼ teaspoon salt
- ¼ teaspoon lime juice
Tacos
- 8 white corn tortillas
- fish taco coleslaw or fresh cabbage
- Pico de Gallo
- queso fresco crumbled
- fish taco sauce
Instructions
- Prepare a large baking sheet with a wire rack on top and set aside.
- Heat the oil: pour approximately 1/2 an inch of oil into a dutch oven or heavy bottomed pot. Heat over high heat, oil will be approximately 375 degrees F. Since it’s shallow it’s hard to take the temperature, but the oil will appear to shimmer when it’s hot enough.
- Prepare the batter: add the cornstarch to a small bowl. In a medium size bowl add the flour, baking powder, salt and chili powder. Pour in the cold beer and stir until just combined.
- Pat the shrimp dry and dip into the cornstarch shaking off the excess.
- Working in batches, dip the shrimp into the batter, scraping off the extra.
- Carefully lower the shrimp into the hot oil and let fry for approximately 2 minutes, then turn and continue frying the other side an additional 1-2 minutes
- Remove the shrimp from the oil and place on the wire rack.
- Continue working until all the shrimp is fried.
- Assemble the tacos: heat the corn tortillas on the stovetop until lightly charred on the edges or just until warm and pliable.
- Layer the tortillas with coleslaw or cabbage, fried shrimp, pico de Gallo, crumbled queso fresco, and a drizzle of fish taco sauce.
Cup of Yum
Notes
- Refrigerating: Store leftover shrimp in a sealed container in the refrigerator for up to 3 days.
- Freezing: fried shrimp can be frozen, after allowing the shrimp to cool, place in a freezer safe storage container or bag. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
- Reheating: the best way to reheat the fried shrimp is to heat a skillet, sprayed with avocado oil, over medium heat. Cook until the shrimp is heated and crisped back up.
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
46g
(15%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
149mg
(50%)
Sodium
1205mg
(50%)
Potassium
267mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
352IU
(7%)
Vitamin C
0.4mg
(0%)
Calcium
144mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 1205mg | 50% |
| Potassium | 267mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.