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.
