Best 4 Baja Shrimp Tacos Recipes

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**Baja Shrimp Tacos: A Culinary Adventure to Mexico**

Feast your senses on a vibrant culinary journey inspired by the sun-kissed beaches of Baja, Mexico. Baja shrimp tacos, bursting with bold flavors and vibrant colors, are a symphony of textures and tastes, ready to transport you to a coastal paradise. Dive into a delectable ensemble of recipes, each carefully curated to tantalize your taste buds and leave you craving more. From the classic beer-battered shrimp tacos, where succulent shrimp are enveloped in a crispy, golden-brown coating, to the tantalizing coconut shrimp tacos, where sweet coconut flakes add a tropical twist, this culinary escapade offers a diverse range of flavors to satisfy every palate. And for those who prefer a plant-based option, the portobello mushroom tacos, featuring tender and flavorful portobello mushrooms, offer a hearty and satisfying alternative. Embark on this culinary adventure and discover the vibrant essence of Baja, one taco at a time.

Let's cook with our recipes!

BAJA SAUCE FOR FISH OR SHRIMP TACOS



Baja Sauce for Fish or Shrimp Tacos image

I really like this on grilled or blackened fish tacos.

Provided by flachaz

Categories     Main Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

¼ cup sour cream
¼ cup mayonnaise
1 teaspoon lime juice
1 teaspoon finely chopped fresh cilantro
¾ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground ancho chile pepper

Steps:

  • Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
  • Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g

BAJA SHRIMP TACOS



Baja Shrimp Tacos image

The sauce gives these shrimp tacos a delicious kick!

Provided by Brittier

Categories     Main Dish Recipes     Taco Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup Mexican beer (such as Corona®)
1 cup all-purpose flour
salt and ground black pepper to taste
½ cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
½ cup canola oil, or as needed
½ pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
½ medium head red cabbage, cut into small strips
½ bunch cilantro, chopped
3 limes, cut into wedges

Steps:

  • Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
  • Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
  • Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
  • Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g

BAJA SHRIMP TACOS



Baja Shrimp Tacos image

Make and share this Baja Shrimp Tacos recipe from Food.com.

Provided by gailanng

Categories     Mexican

Time 27m

Yield 8 tacos

Number Of Ingredients 12

1/3 cup cilantro, finely chopped
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon chili powder (try chipotle or ancho)
1/2 teaspoon salt (to taste)
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 lb medium shrimp, shelled and deveined (35-40 count)
4 cups finely shredded coleslaw mix (or green and red cabbage)
1 cup prepared guacamole (homemade is best)
1 (10 ounce) taco-sized flour tortillas, warmed (8 per package size)

Steps:

  • In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
  • Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
  • Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
  • Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

Nutrition Facts : Calories 230.5, Fat 10.2, SaturatedFat 1.7, Cholesterol 71.6, Sodium 702.8, Carbohydrate 23.8, Fiber 2.1, Sugar 4.1, Protein 11.2

BAJA SHRIMP TACOS WITH JICAMA-CORN SALSA AND RANCH CREMA #RSC



Baja Shrimp Tacos With Jicama-Corn Salsa and Ranch Crema #RSC image

These refreshing and tasty tacos are sure to be a hit at your next fiesta! The crunchy shrimp combined with the creamy sauce make for an irresistable combination!

Provided by mwiederhold

Categories     Weeknight

Time 45m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, peeled, devained, patted dry (40-50 count)
1 cup plain breadcrumbs
1/2 cup milk
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided
1/4 cup olive oil
1 cup jicama, peeled and finely diced
4 roma tomatoes, seeded and diced
1 cup frozen corn, thawed
1 jalapeno, finely minced
6 tablespoons fresh chives, divided and finely minced
2 lemons, zest and juice, divided
6 ounces fat free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
12 (8 inch) corn tortillas

Steps:

  • For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
  • For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.
  • In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
  • Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
  • Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
  • Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
  • To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your tacos. Look for shrimp that is firm and pink, and vegetables that are crisp and colorful.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
  • Use a good quality tortilla: The tortilla is an important part of the taco, so it's worth it to invest in a good quality one. Look for tortillas that are soft and pliable.
  • Load up the tacos with toppings: The toppings are what really make these tacos special. Don't be afraid to experiment with different toppings, such as avocado, salsa, sour cream, or cheese.

Conclusion:

Baja shrimp tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you're looking for a quick and easy meal, give these tacos a try. You won't be disappointed!

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