If you are searching for a vibrant, flavorful dish with a perfect balance of crunch, creaminess, and a touch of spice, look no further than the Baja Shrimp Tacos with Creamy Cilantro Slaw and Avocado Recipe. This recipe brings the sunny flavors of Baja California right to your kitchen, with crispy beer-battered shrimp nestled in warm corn tortillas and topped with a luscious, tangy cilantro slaw and creamy avocado slices. It’s a true fiesta of textures and tastes that’s as fun to make as it is to eat.
Ingredients You’ll Need
Every ingredient in this Baja Shrimp Tacos with Creamy Cilantro Slaw and Avocado Recipe plays a crucial role. From the spices that give the shrimp a mild kick to the fresh avocado that cools the palate, these simple items come together to create a dish that’s bursting with flavor and color.
- All-purpose flour: The base for a light, crispy batter that makes the shrimp irresistibly crunchy.
- Paprika: Adds a smoky, warm depth to the batter seasoning.
- Garlic powder and onion powder: Enhance the savory profile with subtle layers of flavor.
- Cayenne pepper (optional): Adds a gentle heat for those who love a little spice in their tacos.
- Salt and black pepper: Essential seasonings that bring balance and brightness.
- Light Mexican beer: Creates a bubbly, airy batter that crisps beautifully when fried.
- Large shrimp: Fresh, peeled, and deveined for the perfect bite-sized pieces.
- Avocado oil: Offers a clean flavor for frying and enhances the crispy texture.
- Plain full-fat Greek yogurt: Forms the creamy base of the cilantro slaw, bringing tang and richness.
- Lime juice and grated lime zest: Inject fresh citrus notes that brighten the slaw and shrimp.
- Sriracha: Adds a subtle kick and vibrant color to the slaw dressing.
- Garlic clove: Finely minced for a fresh, pungent edge in the slaw.
- Green cabbage: Thinly sliced for crunch and a mild, sweet flavor that contrasts perfectly with the shrimp.
- Cilantro: Finely chopped and used in both the slaw and as a garnish for a fresh herbaceous lift.
- Corn tortillas: Toasted to a slight char, serving as a warm and slightly sweet vessel for all the toppings.
- Avocados: Sliced ripe avocado adds a luscious, creamy texture that rounds out the flavors.
- Green onions: Only the green parts sliced for a mild, fresh onion taste as garnish.
- Lime wedges: Served on the side to squeeze over and enhance every bite with citrus zing.
How to Make Baja Shrimp Tacos with Creamy Cilantro Slaw and Avocado Recipe
Step 1: Batter the Shrimp
Start by whisking together flour, paprika, garlic powder, onion powder, cayenne pepper if you’re using it, salt, and black pepper in a large bowl. Pour in the light Mexican beer and stir until silky smooth. Pat your shrimp dry, then toss them into the batter so each piece is evenly coated — this ensures a crunchy, flavorful crust when cooked.
Step 2: Cook the Shrimp
Heat half of your avocado oil in a skillet over medium-high heat until shimmering. Lay half the shrimp in carefully, letting them cook undisturbed for 2 to 3 minutes per side until beautifully golden brown and crispy. Transfer the cooked shrimp to a paper towel-lined plate to absorb any excess oil, then repeat with remaining oil and shrimp.
Step 3: Make the Creamy Cilantro Slaw
While your shrimp cooks, whisk together Greek yogurt, lime juice, lime zest, sriracha, finely minced garlic, salt, and pepper in a large bowl. Add shredded cabbage and about one-third of your chopped cilantro, tossing until every shred is richly coated in this zesty, creamy dressing. Set aside so the flavors meld while you finish the shrimp.
Step 4: Assemble the Tacos
Lightly char your corn tortillas either in a dry skillet or over a flame for a touch of smokiness. Then build each taco by layering a generous scoop of creamy cilantro slaw, a handful of crispy shrimp, and slices of creamy avocado. The mix of textures here is delightful, bringing together crunchy, crispy, creamy, and fresh in every bite.
How to Serve Baja Shrimp Tacos with Creamy Cilantro Slaw and Avocado Recipe
Garnishes
Sprinkle the remaining chopped cilantro and sliced green onions on top to add fresh herbal notes and a mild bite. Serve with lime wedges on the side to squeeze over your tacos — that citrus brightens the whole dish and ties the flavors together perfectly.
Side Dishes
These tacos pair wonderfully with simple sides like Mexican street corn, a light black bean salad, or even a crisp green salad with vinaigrette. The textures and flavors will complement the tacos without overpowering them.
Creative Ways to Present
If you want to impress your guests, serve the shrimp and slaw components separately and let everyone build their own tacos. Alternatively, present the tacos on a colorful platter with small bowls of salsa, pickled red onions, and extra avocado slices to create a vibrant, interactive experience.
Make Ahead and Storage
Storing Leftovers
Store leftover cooked shrimp and slaw in separate airtight containers in the refrigerator. Keeping the components separate helps preserve their textures and flavors so everything stays fresh and delicious.
Freezing
While shrimp are best enjoyed fresh, you can freeze cooked shrimp for up to a month. Freeze in a single layer on a tray first, then transfer to freezer bags to prevent clumping. Avoid freezing the slaw or the tortillas as their texture will suffer upon thawing.
Reheating
To reheat shrimp, gently warm them in a skillet over medium heat to retain crispiness. Avoid microwaving as it can make the shrimp rubbery. Serve with fresh slaw and tortillas heated on a griddle or skillet for best results.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp fully, pat them dry, and proceed with the recipe as normal. Dry shrimp help the batter stick better and fry crispier.
What kind of beer works best for the batter?
A light Mexican lager such as Dos Equis or Corona works perfectly, adding lightness and subtle flavor without overpowering the shrimp.
Can I make the creamy cilantro slaw without sriracha?
Yes, if you prefer a milder slaw, simply omit the sriracha or replace it with a dash of smoked paprika for smoky taste without heat.
What if I don’t have avocado oil?
Avocado oil is great for its high smoke point and neutral flavor, but you can substitute with another neutral oil like canola or vegetable oil.
How do I keep the tortillas from getting soggy?
Toast the tortillas over a dry heat source just before assembling and serve the tacos immediately. This keeps them slightly crisp and prevents sogginess.
Final Thoughts
Making the Baja Shrimp Tacos with Creamy Cilantro Slaw and Avocado Recipe is like inviting a little sunshine to your dinner table. The combination of crispy shrimp, zesty slaw, and creamy avocado is both satisfying and refreshing. Whether you’re cooking for friends or just treating yourself, these tacos will quickly become one of your favorites—enjoy every vibrant, delicious bite!
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Baja Shrimp Tacos with Creamy Cilantro Slaw and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Baja Shrimp Tacos feature crispy beer-battered shrimp paired with a creamy, zesty cilantro slaw, all nestled in warm, toasted corn tortillas. The combination of crunchy shrimp, fresh cabbage slaw, and creamy avocado makes for a vibrant, flavorful taco perfect for a quick weeknight dinner or casual gathering.
Ingredients
Batter and 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 and Assembly
- 8 corn tortillas
- 2 small avocados (peeled, pitted, sliced)
- Green onions (green parts only, sliced)
- Lime wedges
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Gradually pour in the light Mexican beer, whisking until the batter is smooth. If it becomes too thick, use a spatula to stir gently. Pat the shrimp dry and toss them in the batter until fully coated.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat until shimmering. Arrange half of the battered shrimp in a single layer and cook for 2 to 3 minutes per side until golden brown and crispy. Transfer the cooked shrimp to a paper towel-lined plate to drain. Repeat the process with the remaining shrimp, adding the rest of the avocado oil.
- Make the creamy cilantro slaw: In a large bowl, whisk together the full-fat Greek yogurt, lime juice, lime zest, sriracha, minced garlic, salt, and black pepper. Add the thinly sliced cabbage and one-third of the chopped cilantro, tossing until the slaw is thoroughly coated. Set aside until ready to serve.
- Toast the tortillas: Lightly toast the corn tortillas either in a dry skillet over medium heat or directly over a gas flame until they develop light char marks and become warm and pliable.
- Assemble the tacos: Spoon a generous amount of the creamy cilantro slaw onto each warm tortilla. Top with a few pieces of crispy fried shrimp, followed by slices of avocado. Garnish with the remaining chopped cilantro and sliced green onions. Serve immediately with lime wedges on the side for squeezing.
Notes
- For extra heat, increase the cayenne pepper amount or add more sriracha to the slaw.
- Use fresh lime juice for the best flavor in the slaw and as a finishing squeeze on the tacos.
- Ensure shrimp are well patted dry before dipping in batter to get a crisp coating.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Cook tortillas just before serving to keep them warm and pliable without becoming soggy.
