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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
Cook Time15 minutes
Total Time45 minutes
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.