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Baja Shrimp Tacos hold a special place in my heart, as they remind me of my many trips down the Baja California peninsula. 🍤🌮🌴
Oh, Baja! The beautiful beaches, the warm ocean breeze, and above all, the fresh and flavorful seafood!
This part of Mexico, nestled right up against the Pacific Ocean and the Sea of Cortez, is a seafood lover’s paradise! 🌊🐠
From Coctel de Camaron to Caldo de Siete Mares, the area’s exceptional seafood recipes has become famous worldwide.
For frying the shrimp:
- all-purpose flour
- baking powder
- garlic powder
- yellow mustard
- ground black pepper
- Additional flour to coat the shrimp
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour of your choice.
Make this recipe even faster on busy weeknights with a pre-made frying mix.
To Assemble the Tacos:
- vegetable oil
- corn tortillas (or flour tortillas)
- shredded green cabbage
- Chipotle Mayo Sauce
- Pineapple Pico de Gallo
- Pickled red onions
These delicious tacos are the pride of Baja California’s culinary scene and have a history as rich and colorful as the region itself.
Their invention is often attributed to the busy food stalls of Ensenada, near the Mercado Negro, the fish market. The dish became as a wonderful fusion of traditional Mexican flavors and techniques with global influences, particularly from Asian immigrants there.
The idea was simple yet awesome: take fresh, local shrimp, coat them in a light, crispy batter, then fry to golden perfection. Wrap the mouthwatering morsels in warm tortillas and topping them with crisp cabbage, zesty pico de gallo, and creamy, spicy mayo.
- In a blender, combine the flour, baking powder, egg, garlic, salt, oregano, mustard, pepper, and beer.
- Blend until smooth – about 2 minutes.
- Transfer the batter to a large bowl.
Two essential ingredients in the batter to make Baja tacos – beer and yellow mustard. Do not substitute.
- Add your flour to a medium bowl. Coat the shrimp with flour.
- Dip the shrimp in the batter.
- Heat the oil in a large skillet or large saucepan until it is very hot – medium-high heat
- Place the coated shrimp in the pan and fry them for 2-3 minutes.
Cook shrimp until they’re golden brown. Turn halfway through.
Prepping your shrimp: Remove shells, heads, and digestive tract, then give them a good rinse and set aside.
This beautiful Mexican peninsula is a heavenly place known for its exceptional fresh seafood.
Swap out fresh shrimp for frozen shrimp. Simply thaw and pat dry with a paper towel. Then coat with the batter and fry.
- Remove the shrimp with a slotted spoon from the hot oil.
- Then drain the excess oil by placing them on a paper towel-lined plate.
- Repeat until all the shrimp are cooked.
Shrimp are a fantastic source of protein and provide daily values of several important nutrients, including selenium, vitamin B12, and phosphorus.
However, keep in mind that these tacos are fried and should be enjoyed in moderation as part of a balanced diet.
The addition of fresh veggies like cabbage and tomatoes adds a refreshing crunch and nutritional boost, while the homemade pickled onions provide probiotics for gut health.
How to Assemble the Tacos
- Place your tortillas on a hot griddle at medium heat.
- Spread the chipotle mayo all over a warm tortilla.
- Add two or three shrimp.
This creamy sauce is totally boss.
Top with shredded cabbage, pico de gallo, a squeeze of lime juice, and pickled red onion. Or, if you like, use cotija cheese, a little sour cream, or fresh cilantro.
Some people like to use red cabbage to make a coleslaw mix for their succulent shrimps.
- Add some shredded cabbage, Pico de Gallo, and pickled onion.
- Fold and enjoy. Serve with beer, of course!
Storing and Reheating Instructions:
To save any leftover Baja shrimp, store them in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.
To reheat, place the shrimp in a single layer on a baking sheet. Heat the oven to 400 degrees F and bake for 10 minutes.
Next time you take a bite of these tasty treats, remember you’re enjoying a piece of Baja’s rich and diverse culinary history. 🇲🇽 Serve with lime wedges, extra salsa, or avocado slices.
Baja Shrimp Tacos are the perfect blend of the crunchy perfectly battered shrimp complemented by tangy pickled onions and zesty pico de gallo. These spicy shrimp tacos make an easy weeknight meal. 🍤🌮
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Baja Shrimp Tacos
For the Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- pinch ground oregano
- 1 tsp yellow mustard
- pinch ground pepper
- 1 cup beer
For the Tacos:
- 2/3 lb shrimp (shells removed, deveined, rinsed)
- all-purpose flour (extra for coating shrimp)
- 2 cups vegetable oil
- 15 corn tortillas
- 2 cups shredded green cabbage
- 1 cup mayonnaise
- 2 chipotle in adobo sauce finely minced
- pico de gallo
- pickled red onion
Prep the Shrimp:
- Remove the shells from the shrimp.
- Remove the digestive tract and discard.
- Rinse well and set aside.
- OR, buy shrimp that's already deveined.
To Make the Batter:
- Put all the ingredients in a blender: the flour, baking powder, egg, garlic, salt, pinch of oregano, mustard, pinch of ground pepper and beer.
- Blend for 2 min.
To Fry the Shrimp:
- Heat the oil in a large skillet or saucepan.
- Coat the shrimp through some white flour.
- Then place it in the batter.
- Once the oil is very hot, put the shrimp in the pan and fry them for 1 min on each side.
- Then drain the excess of oil by placing them on a paper kitchen towel.
- Repeat until all the shrimp are cooked.
To Assemble Tacos:
- Mix the chipotle with the mayonnaise and set aside until ready to use.
- Warm tortillas on a hot griddle.
- Spread some of the chipotle mayo on the tortilla. About 1 tbsp.
- Place 2-3 shrimps on the tortilla, top with cabbage, pico de gallo, and pickled onion.
- Repeat until all the tacos are assembled.
- Serve and enjoy!
Wow! This Shrimp taco looks amazingly delicious and very enticing! A unique taco experience from this recipe! I totally love it. Thanks for sharing this with us!
Glad you liked this Baja Shrimp Tacos recipe. Hope you give it a try and enjoy it as much as I do!
Amy Liu Dong
You can never go wrong making tacos at any time of the day or any day of the week. For me, any time and every day can be a tacos day! So yummy!
I agree! Tacos are always a great option for any meal of the day. These Baja Shrimp Tacos look like a perfect way to mix things up and add some delicious seafood to the mix. Enjoy!
This looks mouth-watering and satisfying dish. My family loves shrimp. They will surely enjoy this recipe.
My family loves this Baja Shrimp Tacos recipe. Surely yours will too. Enjoy!