Ingredients
Equipment
Method
Make beer batter
- Combine all-purpose flour, baking powder, cayenne, salt and pepper to taste in a large bowl. Add the dry ingredients so the cayenne is evenly distributed.
- Gradually whisk in beer until a thick batter forms with the consistency of pancake batter. Stop once the batter looks smooth and clings lightly to the whisk.
Fry the shrimp
- Heat oil for frying to 350°F in a deep skillet or pot. The oil is ready when it reaches steady bubbling at the temperature.
- Toss large shrimp, peeled and deveined in the beer batter until evenly coated, then carefully add to hot oil in batches. Frying in batches helps keep the oil temperature near 350°F.
- Fry until the shrimp are golden brown and cooked through, about 2-3 minutes, then drain on paper towels. Look for a crisp, golden coating that holds together when lifted.
Assemble the slaw and tacos
- Combine shredded cabbage, mayonnaise, and lime juice to create the slaw. Mix until the cabbage is evenly coated and looks lightly creamy.
- Warm corn or flour tortillas on a griddle. Heat until pliable and lightly toasted with warm spots.
- Fill each tortilla with beer-battered shrimp. Arrange the shrimp so the crispy texture stays on top.
- Top with cabbage slaw, sliced avocado, and fresh cilantro, then serve with lime wedges. Finish with lime for serving so the tacos have bright color and fresh aroma.
Notes
For extra crisp shrimp, keep the oil at a steady 350°F and avoid crowding the pan; batches make a noticeable difference in browning. Store leftover fried shrimp and slaw separately in the fridge up to 2 days (recrisp shrimp in a hot oven if needed). Avocado is best added fresh; for a dairy-free swap, use vegan mayonnaise in the slaw.