Baja Shrimp Tacos

Seafood
Written By Lonny Hurley

I’ve been craving a summer vacation to the beach... In the meantime, these baja shrimp tacos will have to do! Beer battered and fried, these tacos are a classic Baja treat and are a perfect pairing with your favorite Mexican Lager on a hot evening. Topped with a cooling cabbage slaw and avocado contrasted against a spicy crema, these tacos will transport you to la playa in no time at all.

Yield: All recipes serve 2 people

Chef Notes: If you’re not up for frying, use the same recipe but omit the dredge and battering step! Instead, sauté the shrimp in a little oil, salt, garlic and chili powder.

You can use this same method for making fish tacos. Just swap small pieces of flaky white fish (cod, tilapia, or halibut) for the shrimp.

Components

  • Corn Tortillas

  • Beer Battered Shrimp

  • Cabbage Slaw

  • Chipotle Crema

  • Pico De Gallo

  • Avocado

Mise

Make the Beer Batter: In a small bowl, whisk together:

  • ½ C AP Flour

  • ½ t Baking Powder

  • ½ t Salt

  • ¼ t Chili Powder

Stir in ½ C cold pilsner or sparkling water and set aside.

Make the Cabbage Slaw: Slice the cabbage and carrots into thin strips. Combine:

  • 2 T Mayonnaise

  • 2 T Sour Cream

  • ½ T Apple Cider Vinegar

  • 1 t Sugar/Honey

  • 1 t Lime Juice

Toss the cabbage and carrots into the mayo based dressing. Season with salt and adjust to taste.

Make the Chipotle Crema: In a small bowl, stir together

  • 1 T Adobo from a can of chipotle in adobo.

  • ¼ C Sour Cream

Season with salt. Taste and adjust to your like with more salt, lime juice or adobo.

Finish

Dredge the Shrimp in ¼ C of cornstarch, tossing the shrimp until the are completely coated in the starch

Batter the Shrimp by placing the dredged shrimp in the beer batter.

Fry the Shrimp. Heat a medium pot with 3" of neutral oil over medium high heat until the oil reaches 350°F. In batches, fry the shrimp by lowering the battered shrimp into the hot oil and frying until the batter puffs and turns golden brown. Transfer to a paper towel lined plate before frying the next batch.

Finish the tacos by warming the tortillas on the stove, in the oven, or in the microwave. Add 3-4 shrimp to each tortilla. Top with cabbage slaw, pico de Gallo, a drizzle of chipotle crema and diced avocado!

Lonny Hurley
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