Baja Shrimp Tacos from El Pollo Loco feature lightly battered shrimp, fresh cabbage slaw, and zesty Baja sauce wrapped in warm, soft corn tortillas, offering a flavorful combination of crispy, tangy, and savory elements.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Frying pan or deep fryer
- Tongs
- Paper towels
- Plate or tray
- Knife
- Cutting board
- Spoon
- Small saucepan (optional, for warming tortillas)
- Tortilla warmer or clean kitchen towel
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup finely chopped cilantro
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- 1 teaspoon chili powder
- 16 small corn tortillas
- Vegetable oil, for frying
- Lime wedges, for serving
- Sliced jalapeños, for garnish (optional)
When preparing Baja Shrimp Tacos, ensure the shrimp is large and properly peeled and deveined for optimal texture and flavor. Mix the cabbage slaws fresh, combining green and red cabbage along with finely chopped cilantro to add vibrant color and crunch. Use cold sparkling water in the batter for extra crispiness when frying the shrimp, and adjust spices like chili powder, smoked paprika, and hot sauce to suit your taste preferences. Warm your corn tortillas gently to prevent breakage and enhance their softness, which is essential for wrapping the crispy shrimp and slaw. Your homemade Baja Shrimp Tacos from El Pollo Loco copycat menu will deliver the authentic balance of crispy, tangy, and savory flavors packed in every bite.
Instructions
- Prepare cabbage slaw: In a mixing bowl, combine shredded green cabbage, red cabbage, and chopped cilantro.
- Make Baja sauce: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, hot sauce, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper.
- Add half the Baja sauce to the cabbage slaw; mix to coat. Reserve remaining sauce for drizzling.
- Pat shrimp dry; season with salt, pepper, and chili powder.
- Prepare the batter: In a bowl, whisk together flour, cornstarch, baking powder, a pinch of salt, and cold sparkling water until smooth.
- Heat vegetable oil in frying pan or deep fryer to 350°F (175°C).
- Dip shrimp into batter, coating evenly.
- Fry shrimp in hot oil in batches until golden and crispy (about 2-3 minutes per batch).
- Transfer fried shrimp to a plate lined with paper towels to drain excess oil.
- Warm corn tortillas using a small saucepan, tortilla warmer, or clean kitchen towel.
- Assemble tacos: Place slaw on tortillas, top with battered shrimp.
- Drizzle reserved Baja sauce over shrimp.
- Garnish with sliced jalapeños and serve with lime wedges.
Substitution
Baja Shrimp Tacos from El Pollo Loco copycat menu use a crispy shrimp coating that can be made lighter by substituting part of the all-purpose flour with cornstarch for a crispier texture. If you don't have sparkling water, cold club soda or beer are excellent alternatives that help maintain the batter's lightness and airiness. When frying, maintaining the oil temperature around 350degF (175degC) ensures shrimp cook evenly without absorbing excess oil, preserving crispiness. You can warm the corn tortillas in a small saucepan or microwave wrapped in a damp cloth to keep them soft and pliable. Your choice of hot sauce can be adjusted for heat preference, making these tacos customizable for your taste.
Tips
Ensure the vegetable oil maintains a consistent temperature of 350degF (175degC) for perfectly crispy shrimp without absorbing excess oil. Patting the shrimp dry before seasoning and battering helps the batter adhere better and prevents sogginess. Use cold sparkling water in the batter to create a light, airy coating that crisps nicely during frying. When warming your corn tortillas, avoid overheating to keep them soft and pliable for easy taco assembly and optimal texture.
Nutritions
Baja Shrimp Tacos from El Pollo Loco provide a balanced mix of protein from large shrimp and fiber from green and red cabbage. The light batter made with all-purpose flour, cornstarch, and sparkling water keeps the shrimp crispy without excessive heaviness, while the Baja sauce adds healthy fats from mayonnaise and sour cream combined with antioxidant-rich spices like smoked paprika and cumin. Corn tortillas serve as a gluten-free base, providing carbohydrates for energy. Your meal delivers vibrant flavors and essential nutrients with controlled calories, supporting both taste and nutrition goals.
Storage
Store leftover Baja Shrimp Tacos components separately to maintain freshness; keep fried shrimp in an airtight container lined with paper towels to absorb excess oil and refrigerate for up to 2 days. Preserve cabbage slaw and Baja sauce in sealed containers to prevent sogginess, and store corn tortillas wrapped in foil or a resealable bag to retain moisture. When reheating, warm shrimp in a preheated oven at 350degF for 5-7 minutes and tortillas in a skillet or microwave to maintain texture; this method ensures your tacos stay flavorful and enjoyable.
Variation or Alternatives
You can substitute the green and red cabbage in the slaw with shredded kale or Napa cabbage for a different texture and flavor. For a healthier option, try baking the battered shrimp at 425degF (220degC) for about 12-15 minutes, flipping halfway, instead of frying. To add a smoky depth, consider incorporating chipotle powder into the Baja sauce or marinating the shrimp briefly in adobo sauce before battering. Warm your corn tortillas wrapped in foil inside the oven to keep them soft and pliable during assembly.
Allergies
Baja Shrimp Tacos contain shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The recipe also includes mayonnaise and sour cream, which contain eggs and dairy, potential allergens for some people. Your best option is to avoid these tacos or seek alternatives if you have shellfish, egg, or dairy allergies.
Why this recipe?
Baja Shrimp Tacos from El Pollo Loco are loved for their perfectly seasoned, crispy shrimp paired with fresh cabbage, creamy chipotle sauce, and warm, soft tortillas that create a balanced and flavorful bite. The dish's blend of smoky spices and zesty toppings appeals to seafood lovers seeking a vibrant, satisfying taco experience. Making a copycat version lets you customize the ingredients to your taste while recreating the authentic flavors of this popular menu item at home. Your homemade Baja Shrimp Tacos can deliver restaurant-quality taste with the satisfaction of personalized freshness and quality control.