Tacos de gambas de Baja, crujientes y con salsa

Ingredientes

• 1 lb large shrimp (21-25 count)
• 1 cup all-purpose flour
• 1/2 cup light beer (such as Corona or Modelo)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable or canola oil, for frying
• 8-10 small corn tortillas, warmed
• 2 cups shredded green cabbage
• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• 2 tablespoons hot sauce (such as Valentina or Cholula)
• Juice of 2 limes, plus wedges for serving
• Fresh cilantro, chopped
• 1 ripe avocado, sliced

Preparación

1. 1

   Prepare the creamy Baja sauce: In a small bowl, whisk together the Mexican crema (or sour cream), mayonnaise, hot sauce, and the juice of one lime. Season with a pinch of salt. Set aside in the fridge to let flavors meld.

2. 2

   Make the crispy beer batter: In a medium bowl, whisk together the flour, chili powder, smoked paprika, garlic powder, salt, and pepper. Slowly pour in the cold beer while whisking constantly until you have a smooth batter (consistency of thin pancake batter). If too thick, add a splash more beer.

3. 3

   Fry the shrimp: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet. Heat over medium-high heat until the oil shimmers. Pat the shrimp completely dry with paper towels.

4. 4

   Working in batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, and carefully place in the hot oil. Fry for 2-3 minutes per side, until deeply golden brown and cooked through.

5. 5

   Transfer cooked shrimp to a wire rack set over a baking sheet to keep them crispy (do not use paper towels).

6. 6

   Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.

7. 7

   Assemble each taco: Start with a layer of shredded cabbage. Top with 3-4 crispy shrimp, a generous drizzle of Baja sauce, a few slices of avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice.

8. 8

   Serve immediately while the shrimp is still crunchy.