Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Crispy Shrimp Tacos Recipe

Crispy Shrimp Tacos Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time1h
Serves4

crispy battered wild shrimp, avocado pineapple jalapeño salsa, serrano lime crema, honey chipotle glaze, organic iceberg, side of epazote black beans

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tacos

Avocado Pineapple Jalapeño Salsa

Serrano Lime Crema

Honey Chipotle Glaze

Epazote Black Beans

Method

Tacos Preparation

  1. 1

    Prepare the Shrimp

    In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold water until the batter is smooth. Heat vegetable oil in a deep frying pan over medium heat. Once hot, dip the shrimp in the batter and fry until golden brown, about 2-3 minutes per side. Drain on paper towels.

  2. 2

    Prepare the Tortillas

    In a dry skillet, lightly toast corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.

Salsa Preparation

  1. 3

    Make the Salsa

    In a bowl, combine diced avocado, pineapple, jalapeño, red onion, cilantro, lime juice, and salt. Toss gently to combine and set aside.

Crema Preparation

  1. 4

    Prepare the Serrano Lime Crema

    In a small bowl, mix together sour cream, chopped serrano pepper, lime juice, and salt. Stir until well combined.

Glaze Preparation

  1. 5

    Make the Honey Chipotle Glaze

    In a saucepan over medium heat, whisk together honey, chopped chipotle peppers, and lime juice. Cook for about 3-4 minutes until slightly thickened.

Beans Preparation

  1. 6

    Prepare Epazote Black Beans

    In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add rinsed black beans, chopped epazote, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.

Assembling Tacos

  1. 7

    Assemble the Tacos

    On each toasted tortilla, layer shredded iceberg lettuce, a few crispy shrimp, a generous spoonful of avocado pineapple salsa, a drizzle of serrano lime crema, and a final drizzle of honey chipotle glaze. Serve with a side of epazote black beans.

More from LUNA Mexican Kitchen - The Alameda