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.
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 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Burgers & Sandwiches
Author: the communal feast
1lbraw shrimpdeveined, shelled and tails removed
1cupbeerbeer of choice
Oil fo frying
Garnish: fresh avocadomango, radish, lemon
1cupshredded purple cabbage
1/3cupapple cider vinegar
1/3cupplain greek yogurt or sour cream
salt and pepper to taste
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.