These tacos are an attractively colorful and impressive appetizer or entree. Roberts notes that the addition of cabbage is “fresh, bright, and crunchy,” while the smooth, creamy sauce makes for a cooling contrast to the perfectly crispy batter-fried shrimp. These tacos make a great meal for anyone who enjoys Tex-Mex food that’s not too spicy, but if you would prefer a little heat, you can always add a few dashes of hot sauce or slices of jalapeno.
Directions
Prepare the cilantro-lime sauce: Add the cilantro leaves, sour cream, lime juice, and water to food processor. Blend until smooth and creamy, about 30 seconds. Refrigerate until ready to serve.
Prepare the batter: Add the beer, flour, baking powder, paprika, salt, and pepper to a mixing bowl. Whisk until smooth.
In a cast iron skillet, heat 2 inches vegetable oil to 350 F.
Dip the shrimp in the beer batter and shake off any excess.
Immediately add the shrimp to the preheated oil, working in batches if needed to avoid overcrowding the pan, and fry for 4-6 minutes, until golden brown. Drain on a paper towel-lined plate.
To assemble the tacos, add several shrimp to each tortilla. Top with cabbage, a few radish slices, and cilantro leaves. Drizzle with cilantro-lime sauce and serve immediately.
