Baja Shrimp Tacos : These shrimp tacos are wrapped in a warm tortilla with juicy, seasoned shrimp that are lightly charred to perfection and paired with a crisp, tangy slaw, all topped with a drizzle of creamy Baja sauce that packs just the right amount of heat.
What Are Baja Shrimp Tacos?
Baja shrimp tacos are a classic Mexican dish made famous in Baja California. They typically consist of battered and fried shrimp, topped with fresh cabbage slaw, pico de gallo, and a tangy Baja sauce—all nestled in soft corn tortillas.
Tips and Tricks for Perfect Baja Shrimp Tacos
- Use fresh shrimp for the best flavor and texture. Frozen shrimp works in a pinch, but fresh shrimp will elevate your tacos.
- Don’t skip the sparkling water—it’s the secret to achieving a light, crispy batter that doesn’t feel too heavy.
- Keep your oil at the right temperature. If it’s too cold, the shrimp will soak up too much oil; too hot, and they’ll burn on the outside before cooking through.
- Warm your tortillas on a dry skillet or directly over the flame of a gas stove for the best texture and flavor.
Variations of Baja Shrimp Tacos
Spicy Baja Tacos: Add extra chipotle peppers to the Baja sauce or top the tacos with sliced jalapeños for an extra kick.
Grilled Shrimp Tacos: Instead of frying the shrimp, grill them for a smoky, charred flavor. Season the shrimp with lime juice, garlic, chili powder, and olive oil before grilling.
Baja Fish Tacos: Swap out the shrimp for white fish like cod or tilapia, using the same batter and preparation method.
Taco Bowls: Skip the tortillas and serve the shrimp, slaw, and Baja sauce over a bed of rice or quinoa for a low-carb alternative.
How to Serve Baja Shrimp Tacos
Baja shrimp tacos are best served immediately after assembling. Here are a few serving ideas to elevate your taco experience:
- Side Dishes: Pair them with Mexican street corn (elote), black beans, or a light avocado salad for a complete meal.
- Drinks: These tacos pair beautifully with a cold cerveza (beer), margarita, or refreshing agua fresca.
- Taco Bar: If you’re serving a crowd, set up a taco bar with all the components—fried shrimp, slaw, Baja sauce, pico de gallo, and warm tortillas—so guests can build their own tacos.
How to Store Baja Shrimp Tacos
If you have leftovers, store the components separately:
Baja Sauce: This can be stored in the fridge for up to 5 days. The flavors actually develop over time, making it even tastier the next day.
Shrimp: Keep in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
Slaw: Store in the fridge for 1-2 days. Freshen it up with a squeeze of lime before serving again.
Recipe FAQs
Can I make Baja shrimp tacos in advance?
A: These tacos are best when served fresh because the shrimp loses its crispness over time. However, you can prepare the slaw and sauce in advance to save time.
Can I bake or air-fry the shrimp instead of frying?
A: Yes! While traditional Baja shrimp tacos call for deep-fried shrimp, you can bake them at 425°F for 12-15 minutes or use an air fryer for a lighter version. Just be sure to coat the shrimp in a bit of oil or non-stick spray before cooking.
What’s the best way to reheat Baja shrimp tacos?
A: To maintain the shrimp’s crispiness, reheat them in an oven at 350°F for 8-10 minutes. Avoid microwaving, as it can make the shrimp rubbery.
Baja Shrimp Tacos
Baja Shrimp Tacos : These shrimp tacos are wrapped in a warm tortilla with juicy, seasoned shrimp that are lightly charred to perfection and paired with a crisp, tangy slaw, all topped with a drizzle of creamy Baja sauce that packs just the right amount of heat.
Ingredients
For the Baja Shrimp:
- 1 lb large shrimp (cooked, deveined, tails off, and patted dry)
- 1/2 tsp ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup almond flour
- 1 tbsp avocado oil (or your preferred cooking oil)
For the Sauce:
- 1/2 cup whole milk plain Greek yogurt (or sour cream)
- 1 tbsp apple cider vinegar
- 1/2 lime, juiced
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp minced garlic
- 1/2 tsp chipotle chili powder (or regular chili powder)
- 1/2 tsp salt
For the Slaw & Toppings:
- 1 cup shredded green cabbage
- 3/4 cup shredded red cabbage
- 1/2 cup matchstick carrots
- 4 whole wheat tortillas
- 1/4 cup chopped red onion
- 1/2 cup cotija cheese
- 1/4 cup chopped cilantro (for garnish)
Instructions
- In a large bowl, mix together ancho chili powder, cumin, salt, pepper, and almond flour. Toss the shrimp in this mixture until well coated and set aside.
- In a small bowl, whisk together the yogurt, apple cider vinegar, lime juice, honey, smoked paprika, garlic, chipotle chili powder, and salt. Set aside.
- In a separate bowl, toss the green and red cabbage with the carrots. Add about 3/4 of the sauce and mix until the slaw is evenly coated. Set aside.
- Heat avocado oil in a skillet over medium heat. Sauté the shrimp for 5-7 minutes, or until they are cooked through and slightly browned.
- While the shrimp cooks, warm your tortillas. Layer each tortilla with the slaw, shrimp, chopped red onion, cotija cheese, a drizzle of the remaining sauce, and a sprinkle of cilantro.
- These Baja shrimp tacos are a fantastic, flavor-packed meal that’s sure to impress. Perfect for a quick dinner or a weekend gathering!
Conclusion
Baja shrimp tacos are a must-try for any taco lover. Their combination of crispy, succulent shrimp, tangy slaw, and creamy Baja sauce is irresistible. Whether you’re making them for a quick weeknight dinner or impressing guests at a summer gathering, these tacos are always a hit. With the tips, variations, and FAQs included in this guide, you’re all set to make the best Baja shrimp tacos at home!
Check my other shrimp recipes:
