Prep 1 hr
Cook 30 mins
These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite!
- 907.18 g best-quarity large shrimp, peeled and deveined
- 1 lime
- 354.88 ml all-purpose flour
- 118.29 ml rice flour (available at Latin or Asian Markets)
- 7.39 ml baking powder
- 3.69 ml granulated garlic
- 3.69 ml cayenne
- 2.46 ml dried whole Mexican oregano, rubbed to a powder
- 7.39 ml kosher salt
- 2.46 ml fresh ground black pepper
- 340.19 g bottlecold beer, plus more
- beer, to thin the batter if necessary
- vegetable oil
- 0 ripe avocado, peeled
- 0.25 ml kosher salt
- 0.19 ml of freshly squeezed lime juice
- 14.79-29.58 ml water or 14.79-29.58 ml milk
- 2 fresh fresh cilantro stems, stemmed and chopped (optional)
Mayonesa Secret Sauce
- 118.29 ml mayonnaise or 118.29 ml lime mayonnaise
- 9.85 ml white vinegar
- 22.18 ml water or 22.18 ml milk
- fresh corn tortilla, warmed
- salsa, de chiles de arbol or bottled hot sauce
- shredded iceberg lettuce or green cabbage
- pico de gallo
- diced red onion, mixed with chopped
- fresh cilantro (optional)
- lime wedge
- Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
- Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whishk until smooth, and set aside at room temperature for 30 minutes.
- Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
- Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!
- Pat the shrimp dry and add to the batter. Fish out a ew pieces at a time and fry until golden brown. Drain the shrimp on paper towels.
- To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.
- Avocado Sauce: Place the avocado, salt, and lime juice ina blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.
- Mayonesa Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream.
Awesome! I would suggset making more avocado sauce, this doesn't make very much. Otherwise a wonderful recipe, I will definitely make this again.
AWESOME! Thank you so much for the recipe. We LOVE these baja shrimp taco's. You could fry the shrimp in this batter just for fried shrimp and the avocado dip is good with a little red pepper by itself. Thank you for sharing!
This recipe is AMAZING!!! I have been searching for a decent baja shrimp taco recipe ever since I came back from there and I have finally found it with this one! When I ate them it was as if I was right back in La Paz on the malecon! Thank you for this recipe!!