Tacos de Camarón
Shrimp Tacos
Shrimp fried in a cold-beer batter turn crisp and opaque in minutes, then pile into tortillas with cabbage and a lime-spiked crema sauce for a Baja-style seafood taco.
Tacos de Camarón
✦ Antes de Empezar
Before you cook
Can I use sparkling water instead of beer in the batter?
Yes — the recipe lists cold Mexican lager or sparkling water as options. Either keeps the batter light and crisp as long as it's ice-cold when it hits the flour mixture right before frying.
Ingredientes· 15View
The Shrimp
- 1.5 lbsLarge Shrimppeeled, de-veined, butterflied
Beer Batter
- 1 cupAll-Purpose Flourplus 2 tbsp for dredging
- 1 tspBaking Powder
- 1/2 tspGarlic Powder
- 1/2 tspOnion Powder
- to tasteSalt & Pepper
- 1 cupCold Mexican Beere.g., Modelo or Pacifico
Chipotle Crema
- 1/2 cupMexican Crema or Sour Cream
- 1/2 cupMayonnaise
- 1-2 peppersChipotle Peppers in Adobofinely minced
- 1 tbspLime Juicefreshly squeezed
For Serving
- 2 cupsShredded Green Cabbagefinely shredded
- 1 cupPico de Gallofreshly made
- as neededCorn Tortillas
- for fryingVegetable Oilhigh-smoke-point oil
Instrucciones
5 pasosCalienta el aceite
Heat the oil
Heat the oil to 350°F (175°C).
Prepara el batido
Make the batter
Whisk the flour, cornstarch, baking powder, and salt. Add the cold beer just before frying and stir lightly — a few lumps are fine.
Fríe el camarón
Fry the shrimp
Pat the shrimp dry, dip in the batter, and fry in batches for 2 to 3 minutes until the crust is crisp and the shrimp is opaque and cooked through.
Escurre el camarón
Drain the shrimp
Drain on a wire rack rather than paper towels to preserve the crust.
Sirve
Serve
Warm the tortillas and assemble with cabbage, the fried shrimp, pico de gallo, and the crema sauce.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
