Baja Shrimp Tacos With Creamy Slaw


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

Hands On Time:
25 mins
Total Time:
40 mins
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.


  • For the slaw:

  • 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.)

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.

  6. Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

    Shrimp Tacos
    Greg DuPree
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