Tacos de camarón y pescado estilo baja 
Baja-Style Shrimp and Fish Tacos
If you enjoyed this recipe and want more delicious ideas, follow me on Instagram at Mexico_de_Mis_Sabores_
Baja-Style Shrimp and Fish Tacos
If you enjoyed this recipe and want more delicious ideas, follow me on Instagram at Mexico_de_Mis_Sabores_
Cooking Instructions
- 1
For the batter: Mix all the ingredients (you may not need all the beer—I used about 3/4 of it) until smooth with no lumps. The batter should not be too thick so it fries up thin and crispy. Refrigerate while you prepare the rest.
- 2
For the coleslaw: In a bowl, mix the crème fraîche, mustard, and lemon juice. Finely chop the cabbage, grate the carrots, and mix them with the dressing. Season with salt and pepper, then refrigerate.
- 3
For the pico de gallo: Finely chop all the ingredients, add lemon juice, season with salt and pepper, and mix well.
- 4
For the chipotle sauce: Blend all the ingredients together until smooth.
- 5
For the filling: Peel, clean, and wash the shrimp. Cut the fish into strips. Dip each piece in the batter and fry in hot oil until lightly golden. Place on paper towels to absorb excess oil.
- 6
Warm the tortillas until soft. Assemble your tacos and enjoy!
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