Baja Shrimp Tacos recipe

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Ingredients

1 cup Mexican beer (such as Corona®)
1 cup all-purpose flour
salt and ground black pepper to taste
½ cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
½ cup canola oil, or as needed
½ pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
½ medium head red cabbage, cut into small strips
½ bunch cilantro, chopped
3 limes, cut into wedges

Nutrition Info

797.6 calories
carbohydrate: 83.6 g
cholesterol: 64.5 mg
fat: 42.3 g
fiber: 6.6 g
protein: 19 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1118.4 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.

  2. Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.

  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  4. Dip shrimp in prepared batter, place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.

  5. Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.

  6. Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Recipe Yield

12 tacos

Recipe Note

The sauce gives these shrimp tacos a delicious kick!

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