Baja Shrimp Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve, about 1–2 minutes; do not boil.

Pour the hot pickling liquid over the onions. Press the onions down so they are submerged. Let cool to room temperature, then cover and chill at least 20 minutes (best if 1 hour) before serving.

In a bowl, combine sour cream, mayonnaise, chopped cilantro, lime juice, lime zest, minced garlic, hot sauce (if using) and salt.

Whisk until smooth. If the crema is too thick for drizzling, add 1 tablespoon water at a time until you reach desired consistency.

Taste and adjust salt, lime, or hot sauce. Refrigerate until ready to use.

In a large bowl combine shredded green and red cabbage, grated or julienned carrot, and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, olive oil, salt and pepper.

Pour dressing over cabbage mixture and toss to coat evenly. Refrigerate until assembly.

Pat shrimp dry with paper towels and season lightly with a pinch of salt and pepper.

In a medium bowl whisk together 3 tablespoons all-purpose flour, cornstarch, baking powder, 1 teaspoon kosher salt and 1 teaspoon black pepper.

Slowly whisk in cold beer until a thick batter forms. If batter is too thick to coat shrimp, whisk in up to 2 tablespoons very cold ice water—batter should be slightly thick but fluid enough to cling to shrimp.

Heat vegetable oil in a heavy-bottomed skillet or deep pot to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface.

Working in batches, dip each shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, 2–3 minutes per side depending on shrimp size.

Use a slotted spoon to transfer cooked shrimp to a paper-towel-lined baking sheet. Keep warm in a 200°F (95°C) oven while frying remaining shrimp.

Warm tortillas in a dry skillet or wrapped in foil in a low oven, about 20–30 seconds per side in a skillet.

To assemble each taco: place about 2–3 tablespoons of fresh slaw in the center of a warm tortilla.

Top slaw with 3–4 beer-battered shrimp (depending on size).

Add a few slices of pickled red onion and drizzle 1–2 tablespoons cilantro-lime crema over the shrimp.

Garnish with fresh cilantro leaves and a squeeze of lime. Serve immediately while shrimp are hot and crispy.