Crispy Beer-Battered Shrimp Tacos with Avocado and Secret Sauce
Dive into the vibrant flavors of these Crispy Beer-Battered Shrimp Tacos that bring a taste of Baja right to your kitchen! Perfectly seasoned, juicy shrimp are coated in a light, crispy beer batter, then nestled in warm corn tortillas. Each taco is complemented by a creamy avocado sauce and a secret mayonnaise sauce that adds a delightful tang. Top them off with fresh toppings like crunchy lettuce, zesty pico de gallo, and spicy salsa for a fiesta in every bite! This recipe serves up to 24 tacos, making it an ideal choice for gatherings or a fun family dinner. Prepare your sauces ahead of time, grab your favorite beverage, and let the mouthwatering aroma transport you straight to the sunny shores of Mexico!
24
Servings
150
Calories
26
Ingredients
Ingredients
large shrimp
2 lbs (peeled and deveined)
lime
1/2 (for juice)
all-purpose flour
1.5 cups (for batter)
rice flour
1/2 cup (available at Latin or Asian Markets)
baking powder
1.5 teaspoons (for batter)
granulated garlic
3/4 teaspoon (for seasoning)
cayenne
3/4 teaspoon (for seasoning)
Mexican oregano
1/2 teaspoon (dried, rubbed to a powder)
kosher salt
1.5 teaspoons (for batter and seasoning)
fresh ground black pepper
1/2 teaspoon (for seasoning)
cold beer
1 (12 ounce) bottle plus more (for batter)
vegetable oil
as needed (for frying)
ripe avocado
1/4 (peeled)
kosher salt
1 pinch
fresh lime juice
3 drops (freshly squeezed)
water or milk
1-2 tablespoons (to thin avocado sauce)
fresh cilantro
2 stems (stems removed and chopped (optional))
mayonnaise
1/2 cup
white vinegar
2 teaspoons
water or milk
1.5 tablespoons (to thin Mayonesa sauce)
fresh corn tortilla
24 (warmed)
salsa
to taste (de chiles de arbol or bottled hot sauce)
shredded iceberg lettuce or green cabbage
to taste
pico de gallo
to taste
diced red onion
to taste (mixed with chopped fresh cilantro (optional))
lime wedge
to serve
Instructions
1
Begin by cutting each shrimp into two or three pieces. Lightly spritz them with lime juice—just enough to moisten—then cover and refrigerate while you prepare the batter.
2
In a mixing bowl, combine all-purpose flour, rice flour, baking powder, granulated garlic, cayenne, oregano, kosher salt, and black pepper. Whisk thoroughly to ensure an even distribution of dry ingredients.
3
Gradually pour in the cold beer, whisking continuously until the batter is smooth and well combined. Let the batter rest at room temperature for 30 minutes to enhance its texture.
4
Meanwhile, heat vegetable oil in a deep, wide pan to a depth of 2 inches over medium-high heat until it reaches 365°F (185°C).
5
After the batter has rested, check its consistency. It should cling thickly to the shrimp. If it appears too thick, gradually add beer, water, or milk, one teaspoon at a time, until it reaches your desired consistency.
6
Pat the shrimp pieces dry with a paper towel, then dip a few pieces into the batter, ensuring they are well-coated. Carefully place them in the hot oil and fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
7
To assemble the tacos, warm each corn tortilla and place it in your hand. Add a generous spoonful of the creamy avocado sauce, followed by a layer of the crispy shrimp. Drizzle with the secret mayonnaise sauce, and top with salsa, lettuce, pico de gallo, and the onion-cilantro mix. Squeeze fresh lime juice over the assembled taco to brighten the flavors before serving.
8
For the avocado sauce, blend together the ripe avocado, kosher salt, and lime juice in a blender or small food processor. If needed, add the tablespoon of water and blend until it reaches a thick cream-like consistency. Adjust seasoning and add chopped cilantro for extra flavor.
9
For the Mayonesa Secret Sauce, combine mayonnaise and white vinegar in a bowl, stirring slowly to taste. Add water or milk, as needed, until you achieve a thick but pourable consistency.
Nutrition Information
6.25g
Fat
15.625g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Beer-Battered Shrimp Tacos?
They are a Baja-style taco featuring shrimp coated in a light, crispy beer batter, served in corn tortillas with avocado sauce and a secret mayonnaise sauce.
How many tacos does this recipe serve?
This recipe is designed to serve up to 24 tacos.
How should I prepare the shrimp before battering?
Peel and devein the shrimp, cut each into two or three pieces, and lightly spritz with lime juice before refrigerating.
What ingredients are in the dry batter mix?
The dry mix includes all-purpose flour, rice flour, baking powder, granulated garlic, cayenne, Mexican oregano, kosher salt, and black pepper.
Why is rice flour used in the batter?
Rice flour helps create a lighter and crispier texture for the fried shrimp coating.
How long should the beer batter rest?
The batter should rest at room temperature for 30 minutes to enhance its texture.
What is the ideal oil temperature for frying the shrimp?
The vegetable oil should reach a temperature of 365°F (185°C) before frying.
How long do I need to fry the shrimp?
Fry the shrimp pieces for about 3-4 minutes until they are golden brown and crispy.
What if my batter is too thick after resting?
If the batter is too thick, gradually add beer, water, or milk one teaspoon at a time until it reaches the desired consistency.
How do I make the avocado sauce?
Blend ripe avocado, kosher salt, and lime juice until creamy, adding a tablespoon of water if needed to thin it out.
What is in the Mayonesa Secret Sauce?
It is a combination of mayonnaise and white vinegar, thinned with water or milk to a pourable consistency.
What kind of tortillas are best for these tacos?
Fresh corn tortillas are recommended for this recipe.
What are the suggested toppings?
Recommended toppings include shredded iceberg lettuce or green cabbage, pico de gallo, salsa, and a red onion-cilantro mix.
How many calories are in one taco?
Each taco contains approximately 150 calories.
What is the fat content per serving?
Each serving contains 6.25g of fat.
How much protein is in these shrimp tacos?
There are 6.25g of protein per serving.
What is the carbohydrate count?
There are 15.625g of carbohydrates per serving.
What type of beer should be used?
The recipe calls for one 12-ounce bottle of cold beer; typically, a light lager works best for Mexican-style seafood batters.
Should I dry the shrimp before dipping them in batter?
Yes, pat the shrimp pieces dry with a paper towel before coating them to ensure the batter sticks properly.
How should I drain the shrimp after frying?
Use a slotted spoon to transfer them to a plate lined with paper towels to remove excess oil.
Can I use cabbage instead of lettuce?
Yes, shredded green cabbage is a traditional and crunchy alternative to iceberg lettuce.
How do I assemble the tacos?
Layer avocado sauce on a warm tortilla, add crispy shrimp, drizzle with secret sauce, and finish with salsa and fresh toppings.
Is Mexican oregano different from regular oregano?
Yes, Mexican oregano has a more citrusy profile; the recipe suggests rubbing the dried leaves into a powder.
What kind of salsa goes well with these?
Salsa de chiles de arbol or your favorite bottled hot sauce are excellent choices.
How much shrimp do I need for this recipe?
You will need 2 lbs of large shrimp.
What is the purpose of the baking powder in the batter?
Baking powder helps the batter puff up and become airy and light during the frying process.
Can the sauces be made ahead of time?
Yes, preparing the sauces in advance is recommended to make assembly easier.
How deep should the frying oil be?
The vegetable oil should be about 2 inches deep in a deep, wide pan.
Is this recipe suitable for parties?
Yes, because it makes 24 tacos, it is an ideal choice for gatherings and family dinners.
What adds the spice to the shrimp batter?
The spice comes from the addition of cayenne pepper and ground black pepper in the flour mix.