Beer-Battered Shrimp Tacos

Kiwilimón
If you are a sucker for beer, then these battered shrimp tacos are right for you! Dipped in a fluffy batter prepared with beer, shrimp are fried until golden brown and served on a corn tortilla. Topped with a spicy manzano chile salsa and veggies, these flavorful battered shrimp tacos are worth trying!
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Ingredients
2
Portions
  • 20 medium-sized shrimp, cleaned, without head
  • 1 cup flour
  • 300 milliliters lager beer
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon oregano
  • 1 egg
  • 400 milliliters vegetable oil
  • 4 corn tortillas
  • 1 cup red cabbage, sliced
  • 1 carrot, finely grated
  • 1 cup cucumber, unpeeled, finely chopped
  • 3 tablespoons fresh cilantro
  • 5 tablespoons mayonnaise
  • 2 manzano chiles
  • 1/4 red onions
  • 1 avocado
  • 1 cup pineapple, cut into small chunks
Preparation
40 mins
20 mins
Easy
  • For the shrimp tacos: In a bowl add flour, baking powder, oregano, salt, pepper, and beer. Mix thoroughly to avoid any lumps. Add egg and finish mixing. Let rest for 30 minutes.
  • For the garnish: Cut unpeeled cucumber into thin slices. Thinly slice purple cabbage. Cut onion into thin strips. Peel and cut carrot into thin slices. Peel pineapple and cut it into medium-sized cubes.
  • Clean shrimp. Remove gut and shell. Place in a bowl. Season with salt and pepper.
  • Dip shrimp in batter. Mix well to cover perfectly.
  • Heat oil in a deep pot over medium heat.
  • For the salsa: Finely chop manzano chile and add put it in a bowl. Incorporate mayonnaise. Season with salt and pepper. Set aside.
  • Fry shrimp one by one until golden-brown and cooked through. Remove and place on paper towels.
  • For serving the battered shrimp tacos: Heat tortillas and place fried shrimp. Add cucumber, carrot, onion, pineapple, manzano chile salsa, and cilantro leaves.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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