PHILADELPHIA (WPVI) — At Buena Onda Baja Taqueria in Fairmount, we’re learning the secrets to the dish that’s ordered the most: Baja fried shrimp tacos.
From tacos to quesadillas to margaritas, James Beard Award-winning Iron Chef Jose Garces opened Buena Onda a decade ago. Daniel Glass is the culinary director.
“Working with Jose has been one of the most pleasurable and fantastic experiences of my career,” says Glass.
The Baja fried shrimp tacos are a best seller.
“It’s the kind of dish you’ll find at every taqueria along Baja California’s tiny little beach towns and spotted all across western Mexico,” says Glass.
Three words describe the dish: crispy, crunch and creamy. Glass says the recipe is quick, easy and packed with all kinds of flavors and textures.
Baja fried shrimp tacos recipe from Buena Onda:
For each taco you will need:
– 1 flour tortilla
– 1/4 avocado, sliced
– 2 shrimp
– 1.5 oz. pickled red cabbage
– 1.2 oz. chipotle aioli
Chipotle aioli recipe:
Ingredients:
– 1 cup mayonnaise
– 2 or 3 chipotle chiles in adobo sauce, finely chopped
– a pinch of salt
– a pinch of all purpose seasoning
– 1 to 2 teaspoons of freshly squeezed lime juice
Directions:
1. Blend chipotles, lime juice, salt and seasoning in a blender until smooth
2. In a large bowl, fold in together the mayo and puree until smooth.
Cabbage slaw recipe:
Ingredients:
– 1 small head of red cabbage (about 2 pounds), thinly shredded
– 1/2 cup capers, rinsed and drained
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 teaspoon salt
– 2 tablespoons lime juice
– 1/4 cup extra virgin olive oil
– 1 tablespoon sugar
Directions:
1. First, make the brine by whisking together the apple cider vinegar, lime juice, sugar, water, and salt until the sugar and salt have dissolved
2. Pour the brine over the cabbage and add the rinsed capers
3. Cover the bowl with a paper towel and refrigerate overnight
NOTE: The longer it marinates, the more flavorful it will become
Wet batter recipe for shrimp:
Ingredients:
– 3 cups all purpose flour
– 2.5 cups of rice flour
– 2/3 teaspoon kosher salt
– 1/4 cup vodka
– 3/4 teaspoon malt vinegar
– 2 teaspoons agave
– 1 teaspoon baking powder
– 3/4 cup water
– 1.2 teaspoon all purpose seasoning
Directions:
1. Whisk all the dry ingredients together
2. Whisk all the wet ingredients together
3. Add the dry ingredients to a bowl and slowly whisk in all the wet ingredients until smooth
Dry dredge recipe for shrimp:
Ingredients:
– 3 cups of flour
– 2.5 cups of corn starch
– 4 teaspoons all purpose seasoning
Directions:
1. Dip shrimp in dry dredge and pat off excess
2. Dip the shrimp in the wet batter to coat
3. Fry the fish in a 350F fryer until crispy, about 2 minutes.
4. Remove and season with all purpose seasoning.
To assemble the tacos:
Warm the tortilla and spread the chipotle aioli down first. Then, add the sliced avocado, fried shrimp and cabbage slaw.
Enjoy!
Copyright © 2025 WPVI-TV. All Rights Reserved.
