Beer-Battered Shrimp Tacos

These delicious shrimp tacos are covered in a light and airy batter and fried. Loaded in a warm tortilla with guacamole, and topped with an easy spicy lime slaw.. they are absolutely delicious. Thank you Tasty

1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying

Sauce:

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt

Coleslaw:

1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice

To Serve

Corn tortillas
Guacamole, 

Sliced radish
fresh cilantro

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. 
• Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, paprika, cayenne, salt and baking powder in a medium size bowl 
• Mix well. 
• Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). 
• Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.

Spicy Sriracha Shrimp Tacos

These Spicy Sriracha Shrimp Tacos are easy to make and have a little kick! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce! Such a great meal for summer! Thank you Life Love and Sugar

1 lb medium shrimp, peeled and deveined (about 34 shrimp)
1 clove garlic, minced
3/4 tsp ground cumin
3/4 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp salt
2 tbsp olive oil, divided
1 tbsp fresh lime juice

CILANTRO LIME SLAW
2 cups coleslaw/cabbage mix
¼ cup sour cream
2 tbsp finely chopped cilantro
1 tbsp fresh lime juice
1 clove garlic, minced
Salt and pepper

SRIRACHA SAUCE

1/4 cup sour cream
1 tbsp sriracha

JALAPENO GUACAMOLE
1 avocado, diced
1/4 cup finely chopped red onion
3 tbsp cilantro
1/2 jalapeno, seeded and diced
2 tbsp lime juice
1 clove garlic, minced
Salt

ADDITIONAL

6 small corn or flour tortillas
Feta cheese, crumbled

• Put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. 
• Toss together and set aside.
• Combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. 
• Add salt and pepper to taste. Set aside.
• In a small bowl, combine the sour cream and sriracha for the sauce. 
• Add more or less sriracha for more or less spice.
• To make the guacamole, combine all ingredients except for the salt and toss to combine. 
• Add salt to taste.
• To cook the shrimp, heat a large pan over medium heat. 
• Add the remaining tablespoon of olive oil and heat for a couple minutes.
• Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. 
• Turn halfway through cooking. 
• When finished cooking, remove from heat.
• To assemble the tacos, spoon some slaw into the tortillas. 
• Top with 5-6 shrimp, some guacamole and sriracha sauce. 
• Finish off the tacos with a little feta cheese.