Crispy Fried Shrimp Taco with Cilantro-Lime Cabbage Slaw

Crispy Fried Shrimp Taco with Cilantro-Lime Cabbage Slaw

For the shrimp:

1 pound 16/20 shrimp, peeled and deveined

For the batter:

1½ cups all-purpose flour

heavy pinch cayenne pepper

16 ounces lager or ale, kept cold

vegetable oil, for frying

kosher salt, to taste

Pat shrimp dry and set aside.

Whisk together the flour and cayenne pepper in a large bowl. Pour in the beer and stir until combined. Line a large plate or baking sheet with paper towels.

Heat 1-2 inches of oil in a large, heavy bottomed-pot to 350˚F. Dredge shrimp in the beer batter and carefully drop into the hot oil. Fry until golden brown then remove and drain on the paper towels, season with a little salt while warm.

For the tacos:

8-10 corn tortillas, warmed, for serving

cabbage slaw (recipe below)

radishes, julienned (cut into thin strips)

Adobo crema (recipe below

pickled onions (recipe below)

Serve the tacos with 2-3 crispy shrimp, a little cabbage slaw, julienned radishes a drizzle of adobo cream and a few pickled onions.

Cabbage Slaw:

½ head small green cabbage, shredded

¼ bunch cilantro, leaves and tender stems roughly chopped

juice from ½ lime

salt, to taste

Combine cabbage and cilantro in a bowl. Add lime juice and salt to taste. Stir to combine.