Beer Battered Shrimp Tacos with Chipotle Sauce and Mango Salsa
Beer Battered Shrimp Tacos with Chipotle Sauce and Mango Salsa
Ingredients
For the Mango Salsa
- 1 mango, ripe, diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and minced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Chipotle Sauce
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 teaspoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For the Beer Battered Shrimp
- 1 pound shrimp, large, peeled, deveined, tails removed
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup amber beer, cold
- 4 cups vegetable oil, for frying
For Assembly
- 8 corn tortillas
- 1 cup red cabbage, shredded, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir gently to combine. Set aside to allow flavors to meld.
⏱️ 10 min
- 2
Prepare the Chipotle Sauce: In a small bowl, whisk together the mayonnaise, minced chipotle in adobo sauce, adobo sauce, lime juice, garlic powder, and salt until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
⏱️ 5 min
- 3
Prepare the Beer Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Gradually pour in the cold amber beer, whisking until just combined. A few lumps are okay; do not overmix. The batter should be thick enough to coat the shrimp.
⏱️ 5 min
- 4
Heat the Frying Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Batter and Fry the Shrimp: Working in batches, dip each shrimp into the beer batter, allowing any excess to drip off. Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after frying.
⏱️ 10 min•🌡️ 350
- 6
Warm the Tortillas: While the shrimp are frying or just before serving, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or grilling them briefly.
⏱️ 5 min
- 7
Assemble the Tacos: To assemble, spread a spoonful of chipotle sauce on each warm tortilla. Add a few pieces of beer-battered shrimp, top with a generous spoonful of mango salsa, and sprinkle with shredded red cabbage. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beer Battered Shrimp Tacos with Chipotle Sauce and Mango Salsa
For the Mango Salsa
- 1 mango, ripe, diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and minced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Chipotle Sauce
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 teaspoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For the Beer Battered Shrimp
- 1 pound shrimp, large, peeled, deveined, tails removed
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup amber beer, cold
- 4 cups vegetable oil, for frying
For Assembly
- 8 corn tortillas
- 1 cup red cabbage, shredded, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir gently to combine. Set aside to allow flavors to meld.
⏱️ 10 min - 2
Prepare the Chipotle Sauce: In a small bowl, whisk together the mayonnaise, minced chipotle in adobo sauce, adobo sauce, lime juice, garlic powder, and salt until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
⏱️ 5 min - 3
Prepare the Beer Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Gradually pour in the cold amber beer, whisking until just combined. A few lumps are okay; do not overmix. The batter should be thick enough to coat the shrimp.
⏱️ 5 min - 4
Heat the Frying Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Batter and Fry the Shrimp: Working in batches, dip each shrimp into the beer batter, allowing any excess to drip off. Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after frying.
⏱️ 10 min•🌡️ 350 - 6
Warm the Tortillas: While the shrimp are frying or just before serving, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or grilling them briefly.
⏱️ 5 min - 7
Assemble the Tacos: To assemble, spread a spoonful of chipotle sauce on each warm tortilla. Add a few pieces of beer-battered shrimp, top with a generous spoonful of mango salsa, and sprinkle with shredded red cabbage. Serve immediately with lime wedges on the side.
⏱️ 5 min