Description
This Baja Shrimp Tacos recipe offers crispy, flavorful fried shrimp wrapped in warm tortillas with crunchy cabbage and a tangy Baja sauce. Perfect for a quick and delicious Mexican-American meal, these tacos are bursting with bold spices, creamy sauce, and a fresh lime kick.
Ingredients
Scale
Shrimp and Batter
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beer or sparkling water
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Toppings and Sauce
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Lime wedges for serving
Instructions
- Prepare the batter: In a medium bowl, whisk together flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Gradually add beer or sparkling water while whisking until the batter is smooth and lump-free.
- Prepare the breadcrumbs and oil: Place panko breadcrumbs in a shallow bowl. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
- Bread and fry the shrimp: Dip each shrimp into the batter, allowing excess to drip off, then coat lightly with panko breadcrumbs. Fry shrimp in batches for 2 to 3 minutes per side until golden brown and cooked through. Use tongs to flip shrimp carefully. Drain fried shrimp on paper towels to remove excess oil.
- Make the Baja sauce: In a small bowl, combine sour cream, mayonnaise, lime juice, and hot sauce (if using). Mix well until smooth.
- Warm the tortillas: Heat tortillas on a dry skillet or in the oven until pliable and warm, about 1-2 minutes per side.
- Assemble the tacos: Place a layer of shredded cabbage on each tortilla, add 3 to 4 fried shrimp on top, drizzle with Baja sauce, and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- For a lighter version, bake the shrimp at 425°F for 8 to 10 minutes instead of frying to reduce oil content.
- Adjust the cayenne and hot sauce to control the spiciness to your preference.
- Best served immediately to enjoy the shrimp crispiness; avoid letting them sit too long as they will soften.
