These crispy shrimp tacos are a delightful twist on a classic favorite, featuring a zesty avocado sauce and a creamy secret sauce.
Cut the shrimp into bite-sized pieces and marinate with a squeeze of lime juice. Refrigerate.
Marinating the shrimp briefly enhances its flavor without overpowering it.
In a mixing bowl, combine flour, baking powder, cayenne, oregano, salt, and black pepper. Mix well.
Ensure the dry ingredients are thoroughly mixed for an even batter.
Gradually add beer to the dry mixture, whisking until smooth. Let the batter rest for 30 minutes.
Resting the batter allows the flavors to meld and improves its texture.
Heat oil in a deep frying pan to 365°F (185°C).
Use a thermometer to maintain the oil temperature for consistent frying.
Dip the shrimp into the batter, ensuring they are fully coated, and fry in batches until golden brown. Drain on paper towels.
Avoid overcrowding the pan to maintain the oil temperature.
Blend avocado, salt, lime juice, water, and cilantro until smooth to make the avocado sauce.
Adjust the water quantity for your desired sauce consistency.
Mix mayonnaise and vinegar in a bowl. Add water to thin to a creamy consistency for the secret sauce.
Taste and adjust the vinegar for a tangy flavor.
Assemble the tacos by layering avocado sauce, fried shrimp, secret sauce, lettuce, pico de gallo, onion, and cilantro on a tortilla.
Serve immediately for the best texture and flavor.
Serve the tacos with lime wedges on the side for an extra burst of freshness.
Encourage guests to squeeze lime over their tacos for a zesty kick.
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