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Crispy Baja Shrimp Tacos with Sweet Rice Drink

These tacos are crunchy, creamy, zesty, and just dramatic enough to feel restaurant-worthy without wrecking your kitchen. Crispy shrimp, limey slaw, buttery avocado, and a cold sweet rice drink make this the kind of meal that looks like you tried much harder than you did.
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Prep Time 25 minutes
Cook Time 12 minutes
Course Main Course
Servings 6 tacos

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup uncooked white rice
  • 4 cups water
  • 1 lime
  • 2 tablespoons chopped cilantro
  • 1/2 cup mayonnaise
  • 4 cups coleslaw mix
  • 1 pound raw shrimp peeled and deveined
  • 1/2 cup spicy ranch dressing
  • 1 1/2 cups fish fry mix
  • 1/2 cup vegetable oil
  • 6 small flour tortillas
  • 1 avocado sliced
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon ground cinnamon divided
  • 1 teaspoon vanilla extract

Instructions

  • Blend Rice Base: Add the uncooked rice and water to a blender. Blend for 30 to 60 seconds, until the water looks cloudy and the rice is broken into small pieces.
  • Chill Rice Mixture: Pour the rice mixture into a container or keep it in the blender jar. Let it chill for 15 to 20 minutes while you prepare the tacos.
  • Make Lime Dressing: In a large bowl, zest the lime, then cut it and squeeze in the juice. Add the chopped cilantro and mayonnaise, then stir until smooth.
  • Toss Slaw: Add the coleslaw mix to the bowl. Toss until the cabbage is evenly coated, then set aside.
  • Coat Shrimp: Put the shrimp in a medium bowl and add the spicy ranch dressing. Stir until all of the shrimp are fully coated.
  • Bread Shrimp: Pour the fish fry mix into a shallow dish. Dredge each shrimp in the mix until fully covered.
  • Heat Oil: Add the vegetable oil to a skillet and warm it over medium heat for about 2 minutes, until shimmering.
  • Fry Shrimp: Cook the breaded shrimp in batches so the pan does not get crowded. Fry for 2 to 3 minutes per side, until golden brown and cooked through, then transfer to a plate.
  • Warm Tortillas: Heat the flour tortillas in a dry skillet over medium-low heat for about 15 to 30 seconds per side, just until warm and flexible.
  • Build Tacos: Lay out the warm tortillas and add a few avocado slices to each one. Top with the crispy shrimp, then spoon the slaw over the top.
  • Finish Sweet Rice Drink: Strain the chilled rice mixture through a fine-mesh strainer into a pitcher. Stir in the sweetened condensed milk, vanilla extract, and most of the cinnamon, saving a small pinch for topping.
  • Serve: Pour the sweet rice drink into glasses and sprinkle the reserved cinnamon on top. Serve right away with the tacos.