Mexican cuisine · Fish & Seafood

Tacos de Camarón Capeado

Beer-battered fried shrimp in warm tortillas with crisp cabbage slaw and chipotle cream.

Ingredients · for 4 servings

• 600 g large shrimp (raw, peeled)
• 150 g flour
• 180 ml light beer
• 1 tsp baking powder
• 300 g white cabbage
• 150 g crema (or sour cream)
• 2 chipotles in adobo
• 12 corn tortillas
• 3 limes
• 1/2 bunch cilantro
• 700 ml frying oil
• Salt, pepper

Instructions

1. Pat the shrimp dry, season with salt and pepper and chill for 15 min; shave the white cabbage into very thin strips and massage well with the juice of one lime and 1 tsp salt.
2. Finely chop the chipotles, stir smooth with the crema and the juice of half a lime, and chill the sauce until serving.
3. Mix flour, baking powder and 1/2 tsp salt, then quickly whisk in the cold beer until a smooth, pancake-thick batter forms — don't overmix or it will turn tough.
4. Heat the frying oil to 180 °C; a drop of batter should rise and sizzle immediately.
5. Dip the shrimp one by one in the batter and fry in batches for 2–3 min until golden, then drain on a rack so the crust stays crisp.
6. Warm the tortillas in a dry pan for 30 sec per side, fill with cabbage slaw, shrimp, chipotle cream and cilantro, and serve with the remaining lime wedges.