Beer-Battered Shrimp Tacos Slaw (Printable Version)

# What You Need:

→ Beer-Battered Shrimp

01 - 1 lb (450 g) large raw shrimp, peeled and deveined, tails removed
02 - 1 cup (130 g) all-purpose flour
03 - 1/4 cup (30 g) cornstarch
04 - 1 tsp baking powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 cup (240 ml) cold lager-style beer
10 - Vegetable oil, for frying

→ Slaw

11 - 2 cups (140 g) finely shredded green cabbage
12 - 1 cup (70 g) finely shredded red cabbage
13 - 1/2 cup (60 g) grated carrot
14 - 1/4 cup (4 tbsp) mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp honey
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper

→ Assembly

19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges
21 - Fresh cilantro, chopped (optional)
22 - Sliced jalapeños (optional)
23 - Hot sauce (optional)

# Steps to Follow:

01 - In a large bowl, combine green cabbage, red cabbage, carrot, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss until well coated. Cover and refrigerate while preparing the shrimp.
02 - In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C).
03 - In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper. Gradually whisk in the cold beer until a smooth batter forms.
04 - Pat the shrimp dry with paper towels. Dust lightly with flour.
05 - Working in batches, dip each shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 2–3 minutes, turning once, until golden and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp.
06 - To assemble, place a portion of slaw in each tortilla. Top with 3–4 shrimp. Garnish with cilantro, jalapeños, a squeeze of lime, and hot sauce as desired. Serve immediately.

# Additional Notes:

01 - For extra crunch, double-fry the shrimp by frying once for 1.5 minutes, cooling briefly, then frying again for 1 minute.
02 - Swap the mayonnaise in the slaw for Greek yogurt for a lighter option.
03 - Pair with a crisp lager or Mexican cerveza.
04 - For a spicier version, add a dash of hot sauce directly to the slaw.

Return