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–+ servings
Tacos de Camarón Baja style recipe.

Tacos de Camarón

author Maricruz Avalos Flores
16 tacos
Tacos de Camarón or Mexican shrimp tacos are made with crispy battered shrimp packed in a warm tortilla with coleslaw, and drizzled with a creamy chipotle sauce. Delicious!
prep 25 minutes
cook 15 minutes
total 40 minutes
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Ingredients 

  • 16 corn or flour tortillas
  • 1 ½ lb frozen shrimp (thawed)
  • Oil for frying (as needed)

For the batter

  • 1 ½ cups all-purpose flour
  • 1 egg
  • 12 oz blond beer
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt

For the coleslaw

  • ½ small red cabbage (shredded)
  • 2 medium tomatoes (diced)
  • 1 medium onion (chopped)
  • 1 medium cucumber (diced)
  • 2 jalapeño peppers (chopped)
  • 1 bunch cilantro (chopped)
  • 1 lime (juice)
  • 1 teaspoon oregano
  • salt (to taste)

For serving

Instructions
 

Make the slaw

  • Place cabbage, tomatoes, onion, cucumber, carrots, cilantro, and chilies in a medium mixing bowl.
  • Add lime juice, oregano, and season with salt. Mix well to combine and set aside.

Make the batter

  • In a large mixing bowl place flour, garlic powder, paprika, baking powder, salt, and black pepper. Mix to combine.
  • Make a well in the middle and add the egg and beer, whisk until a runny batter has formed and there are no lumps left.
  • Place the batter in the fridge to rest for 30 minutes.

Fry the shrimp

  • Add shrimp to the batter and mix to coat.
  • Heat 2 inches of oil in a deep pan and working in batches, fry battered shrimp until nicely golden and crispy.
  • Remove shrimp with a slotted spoon and place to drain on a wire rack or a strainer. Keep frying until all shrimp are cooked.

Assemble

  • Heat tortillas in a griddle until soft and pliable or directly on the stove flame until slightly charred.
  • Place a warm corn tortilla on a plate. Add some pieces of fried shrimp in the center and top with coleslaw.
  • Repeat with all tortillas and serve with the chipotle sauce and a squeeze of lime.

Notes

  • You can replace beer with club soda or sparkling water to get a similar light and crispy texture.
  • Chill the batter for at least 30 minutes before using it. This will help it adhere better to the shrimp and create a crispier coating.
  • If you have leftovers, store them separately in airtight containers in the fridge for up to 3 days.
Nutrition Information
Serving: 1 taco | Calories: 204kcal | Carbohydrates: 22g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 423mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 1mg