Beer battered shrimp tacos served with crunchy pickled purple cabbage, creamy avocado, fresh mango and radish topped with a house made cilantro crema. The’re the perfect bite of crispy and crunchy paired with fresh seasonal toppings.
These tacos are all about the crunch and offer everything your looking for in a stellar fried fish taco. Paired with fresh summer seasonal ingredients like mango and putting those garden herbs to good use by making a delicious creamy sauce to finish it all off.
We always recommend making toppings, sauces, and garnishes ahead of time so that when it comes time to assembling everything is ready to go. Nothing gets cold and you can enjoy it as soon as possible.
We recommend pickling the cabbage for atleast 15 minutes. At a minimum the cabbage will absorb the acidic vinegar brine and go from a deep purple to a vibrant pinkish red. This adds a beautiful tang and pop of colour to any dish. For best flavor refrigerate for a few hours or overnight. Pickled cabbage will keep for at least 1 week refrigerated.
We hope you enjoy these delicious tacos! If you make this recipe be sure to leave a comment and share it on instagram. Give us a follow on Pinterest and tag us @thecommunalfeast. We love hearing from you and seeing what you’re making.