Beer-Battered Shrimp Tacos

Shrimp Marinade:

1 (12-ounce) bottle beer
1 tablespoon taco seasoning. 

Place shrimp in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over shrimp; seal. Chill 2 to 3 hours.

Batter:

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
2 tsp taco seasoning
1 cup beer 
1/2 teaspoon hot sauce

Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain shrimp, discarding marinade. Coat shrimp in batter.

Baja Sauce:

1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons taco seasoning
1 small jalapeño pepper, seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro

Combine well.

Cooking:

Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 375.

Cook shrimp in batches about 3 minutes or until done. Drain on paper towels.

Place 2 pieces of shrimp on each tortilla. Squeeze lime wedges over shrimp; top with remaining ingredients. Serve immediately.

Serve:

Homemade tortillas, limes, cabbage and red onion slices. 

Cilantro-Lime Shrimp

Quick Marinade for Shrimp

25 shrimp
3-4 Limes, Juiced
1/2 bunch of chopped Cilantro
Heavy pinch of Kosher Salt
Taco Spice to cover the protein

Mix/Toss, set aside for at least 30 minutesIf you aren't going to cook them immediately, leave in the fridge.

To cook, saute the shrimp until cooked. 

C - shape = cooked
O - shape = overcooked