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
Scale
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.
