Beer-Battered Shrimp Tacos

Name: Beer-Battered Shrimp Tacos
Yield: Make 16 tacos; 8 servings
Cuisine: Mexican
Ingredients: 1 cup (240 ml) dark Mexican beer; ¼ teaspoon dried Mexican oregano; Vegetable oil, for deep-frying; 1 large egg; 1 cup (125 g) all-purpose flour, plus more for dusting; Salt; ½ teaspoon ground black pepper; 1 teaspoon chili powder; 1 teaspoon grated lemon zest; 1 chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce; ½ teaspoon kosher salt; ¼ cup (30 ml) fresh lemon juice; 1 cup (240 ml) Mexican crema or (225 g) sour cream; 2 lb (1 kg) large shrimp, peeled and deveined; Avocado slices, fresh cilantro leaves, jalapeño slices, pickled onion slices, shredded red cabbage, salsa of choice, and lime wedges, for serving; 16 corn tortillas, warmed

Preparation info

Make 16 tacos;
8
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

I love Baja-style fish tacos. This recipe is inspired by that tradition of light and flaky beer-battered strips of white fish tucked inside corn tortillas, but it calls for large shrimp in place of the fish. What’s not to love?

Ingredients

Shrimp

2 lb (1 kg) large shrimp, peeled and deveined
Salt
1

Americas
Sandwich
Fish course
Pescatarian
Easter
Central America
Mexico

Method

To make the shrimp, pat them dry with paper towels, then put them into a bowl, season generously with salt, dust lightly with flour, and toss to coat evenly.

In a large bowl, combine the flour, chili powder, 1 teaspoon salt, the pepper, and the oregano and stir to mix. In a medium bowl, whisk together the beer and egg until blended. Pour the beer mixture into the flour mixture and whisk