Baja Shrimp Tacos With Creamy Slaw

Name: Baja Shrimp Tacos With Creamy Slaw
Total time: 40 min
Ingredients: For the slaw:; 0.33 cup mayonnaise; 1.5 tablespoons apple cider vinegar; 0.75 teaspoon granulated sugar; 0.5 teaspoon kosher salt; 0.25 teaspoon cayenne pepper; 2 cups thinly sliced red cabbage (about 6 oz.); 2 cups thinly sliced green cabbage (about 6 oz.); 0.33 cup chopped fresh cilantro; For the tacos:; Vegetable oil; 0.5 cup all-purpose flour; 0.5 cup cornstarch; 0.5 teaspoon kosher salt; 0.75 cup seltzer or club soda; 1 large egg white; 1 pound large shrimp, peeled and deveined; 8 6-in. flour tortillas, warmed; Lime wedges, hot sauce, and sliced scallions, for serving

3.8

(37)

Add your rating & review

We love a crispy fried fish taco, but we love this sweet shrimp version even more.

By

Robin Bashinsky

Updated on August 17, 2022

Hands On Time:

25 mins

Total Time:

40 mins

Yield:

4 serves

For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.

A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal.

Ingredients

For the slaw:
⅓ cup mayonnaise
1 ½ tablespoons apple cider vinegar
¾ teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
⅓ cup chopped fresh cilantro
For the tacos:
Vegetable oil
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon kosher salt
¾ cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving

Directions

Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

Greg DuPree