Blazin’ Baja Shrimp Tacos
with Southwest Slaw & Pickled Jalapeño
- Shellfish
- Milk
- Wheat
- Eggs
- Soy
Ready to take your tastebuds on a trip south of the border? Well buckle up for bold, blazin’ flavors! Leave your passport and carry-on sized liquids behind, because you’ll be whipping up these hearty, Baja-style shellfish-loaded tacos from the comfort of your very own kitchen! There’s crispy bites of tempura-fried shrimp, pickled jalapeño, and creamy cabbage slaw all piled into steamy tortillas. Taco’bout a delicious dish.
Ingredients
6 tablespoon
Sour Cream
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Jalapeño
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime. Trim and thinly slice scallions. Roughly chop cilantro.
In a small bowl, combine juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), 1 TBSP water (2 TBSP for 4), and a large pinch of salt. Add jalapeño; stir to coat. Set aside to pickle, stirring occasionally, until ready to serve.
In a medium bowl, whisk together sour cream, half the lime zest, 1 tsp Southwest Spice (2 tsp for 4 servings), ½ tsp sugar (1 tsp for 4), and a squeeze of lime juice to taste. Season with salt and pepper. Add coleslaw mix, scallions, and cilantro; toss to combine. Season again with salt and pepper. Set aside.
Rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining Southwest Spice, salt (we used ½ tsp; 1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4) until smooth. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Heat a ¼-inch layer of oil in a large, heavybottomed pan over medium-high heat. Stir shrimp into batter until fully coated. Line a plate with paper towels.
Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. (You may need to work in batches.) Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer shrimp to paper-towellined plate. Sprinkle with remaining lime zest, salt, and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Fill tortillas with shrimp, as much slaw as you like (serve any remaining slaw on the side), and pickled jalapeño to taste. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers raved about the amazing flavors, with some calling these the best tacos they've had 🌮.
- Ease of prep: The shrimp turned out perfectly crisp, with one reviewer noting they could eat them by themselves.
- Suggestions: Try swapping water with apple cider vinegar for the jalapeños and adding a splash to the coleslaw for extra flavor pop.
