baja shrimp tacos

The BEST Baja Shrimp Tacos that are savory, lightly crunchy, full of flavor, spicy to taste, and just SO GOOD! Made with almond flour breaded shrimp, cabbage slaw with a creamy, smoky Baja sauce, fresh cilantro, lime, crunchy red onions, and cotija cheese, all wrapped in a warm whole wheat tortilla. These healthy tacos are perfect for anything, from an easy everyday dinner to a fun summer gathering with friends!

The BEST Baja Shrimp Tacos

ancho chili powder

cumin

salt

pepper

almond flour

avocado oil (or any cooking oil)

whole milk plain Greek yogurt (or sour cream)

apple cider vinegar

lime,

Tablespoon honey

smoked paprika

garlic

chipotle chili powder (or regular chili powder)

green cabbage

red cabbage

matchstick carrots

whole wheat tortillas

red onion

cotija cheese

cilantro, chopped (for garnish)

Dry Shrimp

Mix Seasoning &amp; Flour

Mix the ancho chili powder, cumin, salt, pepper, and almond flour together in a large mixing bowl.

Coat Shrimp

Add the shrimp in and mix to coat evenly and set aside.

Season The Shrimp

Mix Sauce Ingredients

Mix the yogurt, vinegar, lime juice, honey, smoked paprika, garlic, chili powder, and salt together.

Set Aside

Make The Sauce

Mix Cabbage &amp; Carrots

Mix the green cabbage, red cabbage, and carrots.

Add Sauce

Add in about 3/4 of the sauce and mix to coat evenly.

Mix The Slaw

Heat Oil

Heat the avocado oil in a sauté pan or skillet over medium heat.

Cook Shrimp

Cook the shrimp in the oil for about 5-7 minutes, or until the seasoning coating begins to brown and the shrimp are evenly warm.

Cook The Shrimp

Heat Tortillas

While the shrimp are cooking, heat the tortillas on a separate burner.

Layer Tacos

Layer each tortilla with the slaw mixture, Baja shrimp, chopped red onion, cotija cheese, a drizzle of extra sauce, and chopped cilantro.

Enjoy

Make Baja Shrimp Tacos

My Baja Shrimp Tacos are just too good, loaded with beer battered shrimp, crisp coleslaw, smoky chipotle mayo and creamy avocado.

Baja Shrimp Tacos

8-16 corn or flour tortillas (see note 2), warmed

coleslaw

avocado, diced

cilantro,

mayonnaise

chipotle peppers in adobo sauce

½ lime, juiced

garlic clove, chopped

shrimp,

flour

tsp baking powder

½ tsp chili powder

garlic powder

¼ tsp pepper

beer

If making coleslaw from scratch, we recommend making...

If making coleslaw from scratch, we recommend making it at least an hour in advance to chill. If using store bought, proceed to next step.

Remove the stems from chipotle peppers and scoop...

Remove the stems from chipotle peppers and scoop out the seeds. Add to a small blender or food processor along with other chipotle mayo ingredients. Blend until smooth.

In a medium sized bowl, mix flour, baking...

In a medium sized bowl, mix flour, baking powder and seasonings until well combined. Gradually stir in beer.

Add about 1/2 inch of oil to a...

Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350°F.

Dredge the shrimp in batter, then fry in...

Dredge the shrimp in batter, then fry in preheated oil till nicely golden brown, about 2 minutes per side. Fry in batches if necessary. Remove to a paper towel lined plate or wire rack.

Load tortillas with coleslaw, shrimp and avocado. Add...

Load tortillas with coleslaw, shrimp and avocado. Add a drizzle of chipotle mayo, garnish with chopped cilantro, and serve with lime wedges.

Crispy, golden shrimp coated in a creamy, spicy bang bang sauce make these Bang Bang Shrimp Tacos an irresistible seafood dinner. Easy to make and packed with crunch and flavor, they’re sure to be a hit!

Bang Bang Shrimp Tacos

shrimp

buttermilk

cornstarch

panko breadcrumbs

paprika

cayenne pepper

tsp salt

tbsp sweet chili sauce

sriracha (adjust to your spice preference)

tsp honey or sugar (optional

flour tortillas

cabbage

cilantro

lime

avocado

If using frozen shrimp, defrost first

In a bowl, soak the shrimp in buttermilk for 10-15 minutes while you prepare the other ingredients.

In a separate bowl, mix the cornstarch, panko breadcrumbs, paprika, garlic powder, cayenne pepper, salt, and pepper.

Remove the shrimp from the buttermilk, letting any excess drip off, then coat them in the breadcrumb mixture.

Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey or sugar until smooth.

Warm the tortillas by wrapping them in foil and placing them in a warm oven.

Add a layer of shredded cabbage to each tortilla, followed by the crispy shrimp. Drizzle generously with bang bang sauce.

Top with chopped cilantro, a squeeze of fresh lime, and any optional toppings you like. Serve immediately with extra lime wedges on the side.

Top 3 baja shrimp tacos recipes from across the web

The most viewed baja shrimp tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Baja Shrimp Tacos

Baja Shrimp Tacos

Bang Bang Shrimp Tacos

Top 3 baja shrimp tacos recipes from across the web

The most viewed baja shrimp tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Baja Shrimp Tacos

Baja Shrimp Tacos

Bang Bang Shrimp Tacos

The most viewed baja shrimp tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine