Beer-Battered Shrimp Tacos

Name: Beer-Battered Shrimp Tacos
Yield: 2
Ingredients: 1 cup sour cream; 2 tablespoons lime juice; 1 tablespoon lime zest; 1 teaspoon salt; 1 cup red cabbage, julienned; 1 cup green cabbage, julienned; 1 jalapeño, minced; 1 lime lime juice; 1 lb shrimp, peeled and deveined; salt, to taste; 1 cup flour; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ¼ teaspoon cayenne; ½ teaspoon baking powder; 1 cup beer; oil, for frying; corn tortilla, to serve; guacamole, to serve; radish, sliced; fresh cilantro

Recipe by Rie McClenny from tasty.co

Lunch

Ingredients

2 servings

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1 cup sour cream
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2 tablespoons lime juice
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1 tablespoon lime zest
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1 teaspoon salt
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1 cup red cabbage, julienned
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1 cup green cabbage, julienned
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1 jalapeño, minced
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1 lime lime juice
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1 lb shrimp, peeled and deveined
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salt, to taste
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1 cup flour

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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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¼ teaspoon cayenne
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½ teaspoon baking powder
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1 cup beer
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oil, for frying
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corn tortilla, to serve
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guacamole, to serve
•

radish, sliced
•

fresh cilantro

Instructions

In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
Season the shrimp with a big pinch of salt.
Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
Add shrimp into the batter, making sure each is fully coated.
Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
Transfer the shrimp to a paper towel-lined plate.
Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
Enjoy!