Beer Battered Shrimp Tacos with Mango Avocado Salsa
Beer Battered Shrimp Tacos with Mango Avocado Salsa. This is the perfect summer taco Tuesday because the mango salsa and cole slaw bring all the tropical colors and flavors to this dish. The shrimp is nice and crispy fried in a beer battered and the tortillas are lightly charred and everything is drizzled with a refreshing lime crema. A combination of sweet, spicy, and tangy make this tropical taco arrangement so perfect !!
The perfect summer taco does exist…and this is it. All the vibrant, bright summery colors. All the sweet, spicy, and tangy summery flavors. This ones super tropical and anything tropical says summer to me. Plus the mango salsa…as you all probably well know by now that is my favorite summer go to.
So the shrimp is crispy and beer battered. And then we made a rainbow Cole slaw…I call it rainbow because there are tons of different veggies in the mix which make it super colorful. And of course the classic mango salsa that we all know and love. Drizzled with a refreshing and tangy Lime Crema. SO good.
We haven’t done a lot of taco Tuesdays this summer and I am not really sure why. But I am happy to bringing them back for a few more weeks before summers over. I think summer tacos are the best tacos. They're so colorful and there is endless possibilities with the seafood. Which any kind of seafood taco is always my favorite. These are no exception so make sure you try them !!
Ingredients
For the Shrimp
1 pound jumbo shrimp; peeled and deveined
1 cup flour
1 tablespoon corn starch
2 teaspoons kosher salt
1 teaspoon black pepper
12 ounces beer
1 cup canola oil for frying
charred corn tortillas for serving
For the Rainbow Cole Slaw
3 cups rainbow slaw
1 green onion; sliced
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
2 teaspoons honey
1/4 cup olive oil
salt and pepper
For the Mango Avocado Salsa
2 mangos; diced
2 jalapeños; diced
1 avocado; diced
1 red bell pepper; diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For Lime Crema
1 cup sour cream
juice of 1 lime
salt and pepper
Directions
In a large bowl, mix the flour, corn starch, salt, pepper, and beer. Stir to combine until smooth. Dip the shrimp in the beer batter to coat completely.
In a large skillet, heat the canola oil. Add the shrimp and fry until golden on each side for about 5 - 7 minutes. Drain on paper towels and keep warm.
Make the rainbow slaw. In a large bowl, add the rainbow slaw, green onions, apple cider vinegar, dijon mustard, honey, olive oil, salt, and pepper. Toss to combine.
Make the mango avocado salsa. In a medium bowl, add the mango, jalapeño, avocado, red pepper, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
Make the Lime Crema. In a small bowl, add the sour cream, lime juice, salt, and pepper. Stir to combine.
Assemble the tacos. Top the charred tortillas with the beer battered shrimp, the rainbow Cole slaw, and the mango avocado salsa. Drizzle with the Lime Crema and serve.
