Beer Battered Shrimp Tacos

Crunchy jumbo beer battered shrimp nestled in a warm tortilla with guacamole and topped with a spicy lime slaw.

📝 Ingredients

• 12 Tortillas (Corn or Flour)
• 1 Cup All Purpose Flour
• 1 Cup Chilled Mexican Beer (lagar or pislner)
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• Oil For Frying (Enough to cover at least 1 inch of the pot you are using.)
• 1 pound Raw Jumbo Shrimp (Peeled/deveined)
• 1/2 Cup All Purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 Cups Cabbage (Finely shredded)
• 2 Roma Tomatoes (Chopped)
• 1/2 Cup Cilantro (Chopped)
• 1-2 Jalapenos (Chopped and some sliced for garnish)
• 1-2 Limes
• 1/2 teaspoon Salt
• 2 Ripe Avocados (Smashed)
• 1/2 Lime (Squeezed)
• 1/4 teaspoon Salt

👨‍🍳 Instructions

1. 1Mix all ingredients for the slaw and keep in the refrigerator. You can make thi couple hours ahead of time if needed.
2. 2For guacamole, smash 2 ripe avocados with ½ of a lime and salt. Mix well and set aside in a bowl.
3. 3Heat a heavy-bottomed pan with at least 1 inch of oil. The temperature should be 350°F. Have a slotted spoon and a baking rack to place the shrimp on once they've been fried to cool down.
4. 4If shrimp is frozen, defrost and pat dry with paper towels. Mix a ½ cup of flour with salt and pepper to dredge shrimp before dipping into beer batter.
5. 5For the beer batter, add 1 cup of flour, salt, pepper, cold beer, and combine with a whisk. If the batter is too thick, add more beer.
6. 6Dip the dredged shrimp into the beer batter by holding on to the very end of the tail. Carefully place the shrimp into the hot oil and fry until golden on both sides. The shrimp do not need to be cooked long, just a minute or two on each side.
7. 7To assemble tacos, heat tortillas on a griddle or comal until warm. I like mine with some brown spots. Layer guacamole on the bottom of the tortillas, add two fried shrimp, and top with slaw. Serve with extra lime wedges or jalapenos.r jalapenos.