Description
Crispy golden shrimp wrapped in warm corn tortillas, topped with crunchy cabbage and zesty Baja cream sauce. These Baja Shrimp Tacos are a coastal-inspired flavor bomb ready in just 25 minutes.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Cornstarch: 1/2 cup
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Oil for Frying: About 1 cup (canola or avocado oil)
- Corn Tortillas: 8 small, warmed
- Green Cabbage: 2 cups, thinly shredded
- Red Onion: 1/4 cup, thinly sliced
- Cilantro: 1/4 cup, chopped
- Lime Wedges: For serving
- Mayonnaise: 1/2 cup
- Sour Cream: 1/4 cup
- Lime Juice: 2 tablespoons
- Garlic Powder (for sauce): 1/2 teaspoon
- Cumin: 1/2 teaspoon
- Hot Sauce: 1–2 teaspoons, to taste
Instructions
- Preheat Your Equipment: Heat a skillet or deep pan over medium-high heat and pour in about 1 inch of oil.
- Combine Ingredients: In a bowl, toss shrimp with cornstarch, paprika, garlic powder, salt, and pepper until well coated.
- Prepare Your Cooking Vessel: When oil is hot, carefully add the shrimp in batches and fry for 2–3 minutes per side until golden and crispy. Transfer to paper towels.
- Assemble the Dish: Warm tortillas and fill with shredded cabbage, a few fried shrimp, red onion, and a drizzle of Baja cream sauce.
- Cook to Perfection: Make sure shrimp is hot and crispy and tortillas are warm.
- Finishing Touches: Sprinkle with chopped cilantro and serve with lime wedges.
- Serve and Enjoy: Serve immediately while fresh and crunchy.
Notes
- Dry shrimp before coating for a crispier fry.
- Chill Baja sauce for best flavor and consistency.
- Don’t overcrowd the pan when frying.
- Warm tortillas before assembling for better texture.