Crispy Baja Shrimp Tacos with Chipotle Crema & Slaw Step-by-step instructions

Before you start

Before cooking, set up a dredging station: one bowl with the batter, another with the slaw, and the blender ready for the crema. Have the shrimp peeled and patted dry. Fill a large pot with oil and attach a deep-fry thermometer.

Warm the tortillas just before serving. Measure all ingredients and have them within reach. The batter can be made up to an hour ahead and kept cold, but the crema and slaw are best made fresh.

Instructions

Prep the Toppings

1. 1Make the Batter and Crema
   In a medium bowl, whisk together the flour, cornstarch, and chili powder. Gradually pour in the cold beer, whisking until the batter is smooth and bubbly. Set aside. In a blender, combine the sour cream, chipotle in adobo, and lime juice. Blend until smooth and pink. Refrigerate the crema until ready to use.
   Look for The batter should be light and effervescent, with no lumps. The crema is smooth and smoky.
   Tip Keep the beer ice-cold; a cold batter helps create a crispier crust.
2. 2Toss the Slaw
   In a separate bowl, combine the shredded cabbage and diced mango. Toss gently to mix. Set aside.
   Look for The slaw is bright and colorful, with sweet mango pieces distributed through the cabbage.
   Tip For extra crunch, add a handful of chopped cilantro if desired.

The batter should be smooth, cold, and slightly bubbly. The crema is a uniform pink with a smoky aroma. The slaw is crisp and colorful, with mango pieces evenly distributed. The oil is heating to 350°F. Everything is ready to fry.

Fry the Shrimp

3. 3Heat the Oil
   Pour the frying oil into a large pot to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil should shimmer and a tiny bit of batter dropped in sizzles immediately.
   Tip Use a thermometer for accuracy; oil that is too hot burns the batter, too cool makes it greasy.
4. 4Coat and Fry the Shrimp
   Pat the shrimp dry with paper towels. Dip each shrimp into the batter, letting any excess drip off. Carefully lower a few shrimp into the hot oil. Fry for about 3 minutes, turning once, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate. Repeat with the remaining shrimp. The shrimp are done when they reach an internal temperature of 145°F (63°C).
   Look for The shrimp are puffed, golden amber, and crackling crisp.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Fry in small batches to avoid lowering the oil temperature too much.

The shrimp are golden amber, puffed, and crackling as they come out of the oil. The internal temperature reads 145°F. The kitchen smells of fried batter and spice. The oil is still at the right temperature for the next batch.

Assemble and Serve

5. 5Warm the Tortillas
   Heat the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, until warm and lightly charred. Keep them covered with a clean kitchen towel to stay soft.
   Look for The tortillas are pliable and have a few charred spots.
   Tip Stack the warm tortillas and wrap in foil to keep them warm while frying the rest.
6. 6Assemble the Tacos
   Place a few crispy shrimp on each warm tortilla. Top with the mango slaw, drizzle generously with chipotle crema, and serve with lime wedges if desired.
   Look for The tacos are stacked high with crunchy shrimp, sweet slaw, and smoky crema.
   Tip Serve immediately so the shrimp stay shatteringly crisp.

The tortillas are warm and lightly charred. The tacos are loaded with crispy shrimp, sweet slaw, and a drizzle of crema. The first bite produces an audible crunch. Serve immediately.

Common mistakes

A common mistake is overcrowding the pot, which drops the oil temperature and results in greasy, soggy shrimp.

Fry in small batches and allow the oil to return to temperature between batches. Another mistake is using warm beer; the cold batter is essential for crispness.

Also, don't skip patting the shrimp dry—excess moisture makes the batter slide off. Finally, don't overmix the batter; a few lumps are fine, as overmixing develops gluten and makes the crust tough.

How to tell it’s done

The shrimp are done when they are golden brown and crisp, and the internal temperature reaches 145°F (63°C) on an instant-read thermometer. They should float to the surface and feel firm to the touch.

The batter should be puffed and airy, not dense. The oil temperature should stay around 350°F (175°C); adjust the heat as needed to maintain it. The tortillas are warm and pliable, and the crema is smooth and pourable.

• Shellfish: 145°F (63°C) in the thickest part