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Baja Shrimp Tacos

Baja shrimp tacos with golden crispy beer-battered shrimp and crunchy white slaw. Coated in a quick beer batter and fried to a crisp, then tucked into warm tortillas with avocado and cilantro.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
Beer batter
  • 1 cup all-purpose flour
  • 1 cup beer
  • 0.5 tsp baking powder
  • 0.5 tsp cayenne
  • salt and pepper to taste
  • oil for frying
White slaw and toppings
  • 2 cup shredded cabbage
  • 0.25 cup mayonnaise
  • 2 tbsp lime juice
  • 8 corn or flour tortillas
  • avocado for serving
  • cilantro for serving
  • lime wedges for serving

Equipment

  • 1 deep skillet or pot

Method
 

Make the beer batter
  1. Combine all-purpose flour, baking powder, cayenne, salt and pepper in a large bowl. Whisk until evenly mixed, then keep the bowl nearby for the beer.
  2. Gradually whisk in beer until a thick batter forms with the consistency of pancake batter. If it looks too thin, whisk 10–15 seconds longer until it clings.
Fry the shrimp
  1. Heat oil to 350°F in a deep skillet or pot. Keep an eye on the temperature so it stays around 350°F for crisp frying.
  2. Toss large shrimp in the beer batter until evenly coated, then carefully add to hot oil in batches. Fry in batches to avoid lowering the oil temperature.
  3. Fry until golden brown and cooked through, about 2-3 minutes, then drain on paper towels. Look for a deep golden color as the visual cue for doneness.
Mix slaw and assemble tacos
  1. Combine shredded cabbage, mayonnaise, and lime juice to create the slaw. Stir until the cabbage is glossy and lightly dressed.
  2. Warm corn or flour tortillas on a griddle and keep them covered so they stay flexible. Heat just until warm with light browning spots.
  3. Fill each tortilla with beer-battered shrimp. Place shrimp in the center so the toppings don’t slide off.
  4. Top each taco with cabbage slaw, sliced avocado, and fresh cilantro, then serve with lime wedges. Finish right away so the shrimp stay crisp.

Notes

Pro tip: maintain the oil at 350°F; if it drops, the batter can turn greasy and less crisp. Refrigerate leftover shrimp and slaw separately in airtight containers for up to 2 days, then rewarm shrimp in a hot oven or air fryer for best texture (slaw is best cold). Freezing is not recommended for fried shrimp, since crispness won’t hold. For a lighter option, use light mayonnaise in the slaw.