5.0 from 3 votes
Baja Shrimp Tacos Recipe
These Baja Shrimp Tacos are packed with crispy beer-battered shrimp, avocado, and a fresh and creamy cilantro lime slaw—all wrapped in warm tortillas. Inspired by classic beachside tacos, this easy recipe comes together in just minutes for the ultimate taco night upgrade.
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 619 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Shrimp:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup light Mexican beer Dos Equis or other lager-style
- 1 ¼ pounds large shrimp peeled, deveined, tails removed
- 4 tablespoons avocado oil divided
Creamy Cilantro Slaw:
- 5.3 ounce container plain Greek yogurt full fat
- 1 tablespoon lime juice from 1 lime
- 2 teaspoons grated lime zest
- 1 teaspoon Sriracha
- 1 garlic clove finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ large head green cabbage thinly sliced
- ½ cup cilantro finely chopped, divided
For Serving:
- 8 corn tortillas
- 2 small avocados peeled, pitted, sliced
- green onions green parts only, sliced
- Lime wedges
Instructions
- For the Baja Shrimp: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, if using, salt, and black pepper. Pour in the beer and whisk until smooth. Use a spatula to stir if the batter becomes too thick to whisk. Pat shrimp dry and add to the batter. Toss until well coated.
- Heat 2 tablespoons of the avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the shrimp in a single layer and cook for 2-3 minutes per side. Meanwhile, line a large plate with a paper towel. Once the shrimp are golden brown and crispy, transfer to the paper towel-lined plate to drain. Add the remaining 2 tablespoons avocado oil to the skillet and cook the remaining shrimp.
- For the Creamy Cilantro Slaw: In a large bowl, whisk together the Greek yogurt, lime juice, lime zest, sriracha, garlic, salt, and black pepper. Add the shredded cabbage and 1⁄3 cup of the chopped cilantro. Toss until well coated. Set aside until ready to serve.
- To Assemble the Tacos: Toast the corn tortillas in a dry skillet or directly over a gas flame until lightly charred. Fill each tortilla with a generous spoonful of the Creamy Cilantro Slaw, a few fried shrimp, and 1-2 slices of avocado.
- Serve the tacos immediately with the remaining chopped cilantro, green onions, and lime wedges on the side for squeezing.
Cup of Yum
Notes
- Beer: Be sure to grab a light, Mexican-style beer for the best flavor.
- Frying: Heat oil until shimmering; avoid oil that is too hot or cool.
- Storage: Store everything separately in airtight containers in the fridge for up to 2 to 3 days.
- Reheating: Reheat shrimp in an air fryer for the best results, or use a skillet. Shrimp will turn out soggy in a microwave.
Nutrition Information
Calories
619kcal
(31%)
Carbohydrates
63g
(21%)
Protein
32g
(64%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
0.02g
Cholesterol
180mg
(60%)
Sodium
1912mg
(80%)
Potassium
896mg
(26%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
910IU
(18%)
Vitamin C
52mg
(58%)
Calcium
244mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 619
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 63g | 21% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 180mg | 60% |
| Sodium | 1912mg | 80% |
| Potassium | 896mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 52mg | 58% |
| Calcium | 244mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.