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Baja Shrimp Tacos

Baja shrimp tacos with golden crispy beer-battered shrimp and cool white slaw. Build tacos with warm tortillas, sliced avocado, and fresh cilantro for a crunchy, seafood-forward bite.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

beer-battered shrimp
  • 1.5 lb large shrimp
  • 1 cup all-purpose flour
  • 1 cup beer
  • 0.5 tsp baking powder
  • 0.5 tsp cayenne
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • oil for frying 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.
  2. Gradually whisk in beer until a thick batter forms with the consistency of pancake batter. Let it sit briefly so it clings to the shrimp.
Fry the shrimp
  1. Heat oil to 350°F in a deep skillet or pot. Keep the temperature close to 350°F for consistent crisping.
  2. Toss shrimp in the beer batter until evenly coated. Shake off excess batter before frying.
  3. Add shrimp to hot oil in batches and fry until golden brown and cooked through, about 2-3 minutes. Use a slotted spoon or tongs to transfer to paper towels to drain.
Make slaw and assemble tacos
  1. Combine shredded cabbage, mayonnaise, and lime juice to create the slaw. Stir until the cabbage is lightly coated.
  2. Warm tortillas on a griddle. Heat just until pliable, then keep covered so they don’t dry out.
  3. Fill each tortilla with beer-battered shrimp. Add a generous spoonful of cabbage slaw on top.
  4. Top with sliced avocado and fresh cilantro, then serve with lime wedges. Serve immediately for maximum crunch.

Notes

Pro tip: keep the oil at 350°F and fry in small batches to maintain crisp texture. Store cooked shrimp and slaw separately in the refrigerator up to 2 days; reheat shrimp briefly in a hot oven or air fryer for best texture. Freezing isn’t recommended for the fried shrimp, but the slaw base can be refrigerated up to 2 days. For a lighter option, use light mayonnaise for the slaw and add an extra squeeze of lime for brightness.