Beer Battered Shrimp Tacos
User Reviews
5
Beer Battered Shrimp Tacos
Description
The shrimp are peeled and deveined before being coated in a batter made from all-purpose flour, cornstarch, salt, black pepper, and beer. They are fried in hot oil until golden and crisp. The batter provides a crunchy and flavorful shell that contrasts with the tender shrimp inside.
The savoy cabbage slaw includes finely shredded cabbage, green onions, and cilantro tossed with a dressing of apple cider vinegar, whole grain mustard, honey, olive oil, salt, and pepper, yielding a bright and slightly sweet crunch. A cilantro-lime crema made from sour cream, lime zest and juice, and minced cilantro adds coolness and acidity, balancing the fried shrimp and rich batter.
Assembling the tacos with homemade corn tortillas ensures authenticity and softness to hold the ingredients. Lime wedges served alongside offer additional zest and brightness if desired. This combination creates a balanced taco with textures from crispy shrimp, crunchy slaw, creamy crema, and tender tortillas.
Ingredients
- corn tortillas homemade, 1 recipe
savoy-vinegar slaw
- 2 ½ cups savoy cabbage finely shredded
- 1 green onion thinly sliced
- 1 tablespoon cilantro minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons whole grain mustard
- 2 teaspoons honey
- 3 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
cilantro-lime crema
- 1 cup sour cream
- lime zest and juice of 1
- 2 tablespoons cilantro minced
- salt to taste
- black pepper to taste
beer battered shrimp
- 12 large Shrimp peeled and deveined
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper cracked
- 1 beer 12 ounce, of choice
to fry
- cooking oil for frying
garnish
- lime wedges for serving
Instructions
- Make 1 recipe homemade corn tortillas and set aside in a clean towel to keep warm and pliable.
- For slaw: Place cabbage, green onion and cilantro into a mixing bowl and toss together. Whisk together remaining ingredients, in another mixing bowl, until fully combined. Pour the vinegar mixture over the shredded cabbage and toss together. Cover and refrigerate for 30 minutes and up to 1 day.
- For cilantro-lime crèma: Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper and set aside.
- For beer battered shrimp: Preheat 2 inches of oil in a Dutch oven at 350˚F.Place all beer batter ingredients into a mixing bowl and whisk together until smooth. Season shrimp with salt and pepper, then submerge shrimp into the batter until fully coated. In small batches, shake excess batter off each shrimp and carefully drop them into the hot oil. Fry shrimp for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
- To serve: Place a couple pieces of fried shrimp in the center of each tortilla and drizzle with the cilantro-lime crema. Top with a small handful of savoy-vinegar slaw and serve with lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 75mg | 25% |
| Sodium | 1427mg | 59% |
| Potassium | 375mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 15mg | 17% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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