Beer Battered Shrimp Tacos (or tostadas) with Chipotle Lime Crema
1 large egg
Pinch cayenne
1 tsp garlic powder
Kosher salt, to taste
1 cup pale ale
Oil for frying (or air fry)
2 lbs. large, raw shrimp, deveined, shell and tail removed
1 cup Mexican crema (sour cream will work)
1 chipotle pepper in adobo, minced (plus additional to taste)
Fresh lime juice
Diced onions
Sliced radish
Fresh chopped cilantro
Shredded cabbage
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. You want the oil to be at about 350 degrees, or air fry.
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 or air fryer and place on a plate lined with paper towels.
4. In a small bowl, stir together the crema, chipotle pepper and lime juice. Char the tortillas over a gas flame or on your grill. Or, fry for tostadas.
5. Add the shrimp to the tortillas, top with diced onions, cilantro, radish, cabbage and chipotle crema. Enjoy!