Beer Battered Shrimp Tacos (or tostadas) with Chipotle Lime

Crema

 

1 large egg

1 cup flour

pinch cayenne

¼ tsp garlic powder

¼ tsp salt

1 cup pale ale

Oil for frying

2 lbs. large, raw shrimp, deveined, shell and tail removed

1 cup Mexican crema (sour cream will work)

1 chipotle chili in adobo, minced (plus additional to taste)

Fresh lime juice

Diced onions

Sliced radish

Fresh chopped cilantro

Shredded cabbage

12-24 corn tortillas

 

In a large bowl stir together the flour, cayenne, garlic powder and salt.

1. Add the egg and the beer, stir with a fork until well combined.

2. Add about 2 inches of oil to a skillet over medium high heat (ideally you want to oil to stay around 350 degrees).

3. A few at a time, dip the shrimp into the batter, let the excess batter slide off, then add to the oil. Allow the shrimp to cook until golden brown, about 2 minutes on each side. Remove from pan and add to a stack of paper towels.

4. In a small bowl stir together the crema, chipotle chili and lime juice. Char the tortillas over a gas flame or on your grill.

5. Add the shrimp to the tortillas, top with diced onions, cilantro, radish, cabbage and chipotle crema.