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
- 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
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.