Crispy Shrimp Tacos With Smoky Chipotle Crema
Imagine tender, sweet shrimp ensconced in a crisp and airy tempura-like batter. Now envision those shrimp lying on a warm tortilla topped with fresh cut cabbage and a smoky-spicy drizzle of chipotle crema sauce. These tacos are not just a dream: This coastal delight can be found, just like some of the best fish tacos, along the main Mexican Pacific coast and Baja Peninsula, but you can also make them a reality at home. The toppings can vary, so add sliced or smashed avocado, spicy pickled onions, salsa macha or any other salsas you may prefer.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound peeled, deveined medium to large shrimp, patted very dry
- Salt and pepper
- ¾cup all-purpose flour
- 1 ½teaspoons baking powder
- ½teaspoon onion powder
- 1 ½teaspoons garlic powder
- Canola or grapeseed oil, for frying
- 6ounces cold Mexican-style lager or sparkling water
- ½cup sour cream, crème fraîche or crema Mexicana
- ¼cup mayonnaise
- 2 ½teaspoons chipotle chile powder
- 8(5- to 6-inch) warmed flour or corn tortillas
- 2cups very thinly sliced green or red cabbage, for serving (optional)
- Cilantro, for serving (optional)
- Limes wedges, for serving (optional)
Instructions
Step 1
Season shrimp with salt and pepper and set aside. In a large bowl, whisk together the flour, baking powder, onion powder, 1 teaspoon garlic powder and 1/2 teaspoon salt and set aside.Step 2
Fill a medium Dutch oven or a heavy saucepan with oil to a depth of 1 inch. Heat over medium-high until a thermometer registers 375 degrees. While the oil heats, finish making the batter: Pour the beer into the bowl with the flour mixture; whisk until thoroughly combined and smooth.Step 3
Line a large plate or sheet pan with paper towels. When oil is ready, fry the shrimp in batches: Use tongs to dip one shrimp at a time into batter, letting excess batter drip back into the bowl; place battered shrimp in oil. Fry, turning once, until puffy and golden all over, 3 to 4 minutes. Transfer to prepared plate or sheet pan. Repeat with remaining shrimp.Step 4
Make the crema sauce: In a small bowl, whisk together the sour cream, mayonnaise, chipotle powder and remaining 1/2 teaspoon garlic powder. Add water to the sauce until thin enough to drizzle (1 to 2 tablespoons); season with salt and set aside.Step 5
To serve, fill the tortillas with shrimp and drizzle on the crema. Top with cabbage and cilantro, and squeeze lime wedges over top if using, or place wedges on the side if you like.