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.

PREP

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.

Print Recipe

beer battered shrimp tacos

Delicious shrimp tacos covered in a light and airy beer batter, served with pickled crunchy purple cabbage, avocado, mango, and radish. Finish with a light drizzle of cilantro crema and serve with fresh lemon.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Burgers & Sandwiches

Servings: 4 servings

Author: the communal feast

Ingredients

• 1 lb raw shrimp deveined, shelled and tails removed
• 1 cup all-purpose flour
• 1 TBS cornstarch
• 1 tsp coriander
• 1 tsp cayenne
• 1 large egg
• 1 cup beer beer of choice
• salt
• Oil fo frying
• corn tortillas
• Garnish: fresh avocado mango, radish, lemon
• Pickled cabbage
• 1 cup shredded purple cabbage
• 1/3 cup apple cider vinegar
• 1/4 cup champagne vinegar
• 1 TBS sugar
• 1 pinch salt
• water
• Cilantro crema
• 1/2 cup loose cilantro
• 1/4 cup parsley
• 1/2 lemon juiced
• 1/4 cup mango
• 1/3 cup plain greek yogurt or sour cream
• salt and pepper to taste

Instructions

• Prepare the pickled cabbage: in a large airtight jar or mason jar, add the shredded cabbage, vinegar, salt and fill remainder with cold water. Refrigerate for at least 15 minutes.
• To prepare the cilantro crema: in a food processor or blender combine all of the ingredients. Blend until combined. Taste and season with salt and pepper.
• In a large bowl stir together the flour, cornstarch, coriander and cayenne. Add the egg and slowly add the beer. Stir to combine with a fork. Season shrimp with salt and add to the batter. Ensure each piece of fully coated.
• Heat oil in a pot to 350 degrees F. Fry shrimp in batches until golden on both sides about 2 minutes per side. Transfer to paper towel lined plate.
• To serve: top tortilla with pickled cabbage, fresh avocado, mango, add shrimp and radish. Serve with lemon wedge and cilantro sauce.