Beer-Battered Shrimp Tacos with Tomato & Avocado Salsa
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces Shrimp, peeled& deveined cut crosswise into 1/2-inch wide pieces
2 teaspoons canola oil
4 corn tortillas, warmed
To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat shrimp pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the shrimp to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the shrimp with tortillas and the salsa.
Tonight, I’m serving these shrimp tacos with a black bean mango salad and fresh fruit compote