Shrimp Tacos

Ingredients

Pico de Gallo:

2 medium tomatoes, seeded and finely chopped

1 small red onion, peeled and finely chopped

1 clove garlic, minced

1/2 cup roughly chopped cilantro

1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons

Sauce:

1/4 cup mayonnaise

1/2 cup sour cream

2 limes, 1 halved and 1 cut into wedges

Kosher salt

Freshly ground black pepper

1 tablespoon canned chipotle pepper, finely chopped

Pickled Onions:

2 large red onions

1 tablespoon kosher salt

2 tablespoons sugar

1 1/2 cups (355ml) cider vinegar

2 lbs large/ colossal raw shrimp

Tortillas

Oil

Purple cabbage

Batter: 

2 cups all purpose flour

1 1/2 tsp baking powder 

1 1/2 tsp oregano

1 1/2 tsp garlic salt

1 1/2 tsp black pepper

1 1/2 tsp california chile powder

1 1/2 tsp mustard

2 eggs

1 can (12oz) your choice of lager

  1. Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).

  2. Make the chipotle sauce: In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).

  3. Make the pickled onions: Slice the onions very thinly and put them in a microwave-safe container. Add the salt and sugar. Combine the cider vinegar and 3/4 cup (175ml) water, then pour over the onions, making sure they’re submerged.

  4. Microwave for 1 minute, then stir and microwave for 1 minute more. Continue microwaving and stirring until the liquid is hot and the onions begin to soften— it usually takes me 3 to 4 minutes total, but may depend on your microwave. Let cool, transfer to a jar, then refrigerate overnight. The onions will keep for up to 2 weeks.

  5. Slice up your purple cabbage and rinse it.

  6. Make the shrimp: make sure your shrimp is cleaned, deveined, and tail off. Season with salt and pepper.

  7. Heat up 2 inches of vegetable oil in a deep pan. 

  8. Make the batter: in a large bowl, add flour, garlic salt, baking powder, chili powder, oregano, black pepper. Whisk to combine. Add the two eggs and 1 1/2 tsp mustard. Whisk to combine, then add beer while still whisking. Whisk until smooth and there are no lumps.

  9. Dip and coat the shrimp into the batter. Cook in the hot oil for a couple of minutes on each side.

To assemble the taco on the tortilla:

Sauce

Purple Cabbage

Shrimp

Pickled Onions

Pico de Gallo

Sauce

SeafoodYve FontileaComment