Crispy Baja Shrimp Tacos with Chipotle Crema & Slaw Tips, FAQ & printable recipe

Tips for success

For the crispiest shrimp, keep the batter cold until the moment of frying. You can even chill the bowl in the fridge while you prep other ingredients.

The contrast between the cold batter and hot oil is what creates that airy, shattering crust. Also, use a slotted spoon to gently turn the shrimp in the oil, ensuring even browning.

When making the crema, taste and adjust the lime and chipotle. If you prefer a thinner consistency, add a teaspoon of water or extra lime juice.

The slaw can be dressed with a squeeze of lime just before serving to brighten it up. For a more substantial taco, add a few slices of avocado, though the recipe is delicious as is.

Variations

• Spicy Mango Habanero: Add a finely minced habanero pepper to the mango slaw for a fiery kick. The sweetness of mango balances the heat, creating a bold contrast that pairs perfectly with the crispy shrimp.
• Avocado Crema: Replace the chipotle crema with a smooth avocado crema: blend ripe avocado, sour cream, lime juice, and a pinch of salt. This adds a fresh, creamy element that complements the fried shrimp.
• Grilled Shrimp: Skip the frying and grill the shrimp instead. Toss the shrimp with chili powder and lime, then grill for 2-3 minutes per side until charred and cooked through. Serve with the same slaw and crema for a lighter version.
• Cabbage Slaw with Pineapple: Swap the mango for diced pineapple for a more tropical twist. The pineapple's acidity cuts through the richness of the fried shrimp, and its juicy texture adds another layer of freshness.

Storage and make-ahead

Fridge

Store fried shrimp, slaw, and crema separately in airtight containers for up to 2 days. Reheat shrimp in a 400°F oven for 5-7 minutes.

Freezer

Not recommended for fried shrimp. The slaw and crema can be frozen separately for up to 1 month; thaw overnight in the fridge and stir before using.

Reheat

For best texture, reheat shrimp in a 400°F oven for 5-7 minutes. Avoid microwaving, which makes them soggy.

These tacos are best enjoyed immediately, but leftovers can be stored separately. Keep fried shrimp in an airtight container in the fridge for up to 2 days. The slaw and crema can be refrigerated for up to 3 days. Reheat shrimp in a 400°F oven for 5-7 minutes to restore crispness. Do not microwave, as it makes them soggy.

The chipotle crema can be made up to 2 days ahead and kept refrigerated. The slaw can be prepped (cabbage shredded and mango diced) a day in advance, but toss them together just before serving to prevent the cabbage from becoming watery.

The batter is best made fresh, but you can measure the dry ingredients ahead and add the beer right before frying.

Serving ideas

Serve the tacos immediately after assembling, while the shrimp are still crisp. Set out extra lime wedges and additional chipotle crema for drizzling. These tacos pair well with a cold Mexican beer or a sparkling water with lime. For a complete meal, serve with a simple side of black beans or Mexican rice.

For a casual dinner, set up a taco bar with all the components and let everyone build their own. The tacos are also great for parties; keep the fried shrimp warm in a low oven for up to 30 minutes, but note they will lose some crispness.

Garnish with fresh cilantro and a sprinkle of chili powder if desired, though the recipe is complete as written.

Frequently asked questions

Recipe card

Crispy Baja Shrimp Tacos with Chipotle Crema & Slaw

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 400 g peeled jumbo shrimp
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup cold Mexican beer
• 1 tsp chili powder
• frying oil, for deep frying, to taste
• 8 warm corn tortillas
• 1/2 cup sour cream
• 1 chipotle in adobo
• 1 tbsp lime juice
• 2 cups shredded cabbage
• 1 cup diced mango

Instructions

1. 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.
2. In a separate bowl, combine the shredded cabbage and diced mango. Toss gently to mix. Set aside.
3. 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).
4. 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).
5. 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.
6. 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.

Contains: gluten, crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.