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Baja Shrimp Tacos Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb large raw shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • 1/2 cup vegetable oil
  • 4 cups shredded green cabbage
  • 1/4 cup mayonnaise
  • Juice of 1 lime, plus extra wedges for serving
  • 1 tablespoon adobo sauce (from canned chipotles)
  • 8 small corn tortillas
  • Small handful fresh cilantro, chopped
  • 1 avocado, diced (optional)

Method
 

  1. Whisk together the mayonnaise, lime juice, adobo sauce, and a pinch of salt. Toss with the shredded cabbage and set aside.
  2. In three shallow bowls, season the flour with chili powder, cumin, garlic powder, and 1/2 teaspoon salt. Beat the eggs in the second bowl, and place the panko in the third. Pat the shrimp dry, then dredge in flour, dip in egg, and press into panko.
  3. Heat the oil in a large skillet over medium heat. Fry the shrimp in a single layer for about 2 minutes per side until deep golden and cooked through. Drain on paper towels, season with salt.
  4. Warm the tortillas. Fill each with slaw, a few shrimp, a squeeze of lime, cilantro, and avocado. Serve immediately.

Notes

The shrimp lose their crunch as they sit, so fry them right before you plan to eat. If you want to get ahead, bread the shrimp up to 2 hours in advance, keep them covered in the fridge, then fry just before serving.