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Baja Shrimp Tacos

Pan fried shrimp, tangy slaw and creamy Baja sauce make these tacos a flavor explosion!
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Southwestern, Tex Mex
Servings 12 tacos

Ingredients
  

  • 2 lbs. medium shrimp peeled, deveined and tails removed
  • 12 corn tortillas
  • 1 cup all purpose flour or cornstarch
  • 1 tsp. salt
  • 1/2 tsp. smoked paprika
  • vegetable oil for frying

Crispy Slaw

  • 2 1/2 cups shredded green cabbage
  • 2 1/2 cups shredded red cabbage
  • 1/4 cup cilantro chopped
  • 1/4 cup mayonnaise
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. onion powder
  • 1/8 tsp. black pepper
  • 2 limes

Baja Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime
  • 1 tsp. chili powder

Instructions
 

First, Make the Slaw

  • In a large mixing bowl, combine the mayonnaise, sugar salt, onion powder, pepper and the juice of 2 limes.
  • Fold in the chopped cilantro and shredded cabbage. Set aside.

Then, Make the Baja Sauce

  • In a small bowl, whisk together the mayonnaise, sour cream, chili powder and juice of 1 lime. Set aside.

Then, Make the Tacos

  • Peel and devein the shrimp. Remove the tails.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
  • In a large bowl, combine the flour or cornstarch with the salt and smoked paprika. Toss the shrimp in the flour mixture and shake off the excess.
  • Fry the shrimp in the hot oil until golden brown, about 3-4 minutes per side. Remove shrimp onto a wire rack positioned over paper towels.
  • Warm the tortillas in the microwave, if desired. Place the cooked shrimp and slaw in the tortillas and drizzle with baja sauce.
Keyword dinner, gluten free, seafood, summer
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