Baja Shrimp Tacos With Creamy Slaw

We love crispy fried fish tacos. But we could love this sweet version of shrimp even higher than the only one. A tart cabbage salad helps balance the richness of the fried shrimp, but we have taken extra steps to keep the dough soft. Cutting flour with a touch of cornstarch prevents it from hardening (because corn starch does not contain gluten), but you can replace rice flour or arrowroot when you have it. The bubbles in the seltzer solution load the air so that the dough stays crisp and soft. Pro Tip: Whipping your dough over an ice bucket will keep bigger soda bubbles. Keep it cold until you are ready to apply it.

Baja Shrimp Tacos With Creamy Slaw
Baja Shrimp Tacos With Creamy Slaw


  • For the slaw:
  • ⅓ cup mayonnaise
  • 1½ 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

How to Make It

Step 1

Prepare the slaw: Whisk together mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.

Step 2

Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and affix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in seltzer and egg white until just combined.

Step 3

Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

Step 4

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

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