Ingredients:

  • ½ cup Mayonnaise (full fat)
  • ¼ cup Plain Greek Yogurt or Sour Cream
  • 1 small chipotle pepper + 1 tsp adobo sauce (finely minced)
  • 2 Tbsp fresh Lime Juice
  • 1 medium minced Garlic Clove
  • 1 Tbsp chopped fresh Coriander/Cilantro
  • Salt and Black Pepper to taste
  • 1 lb Large Shrimp (peeled, deveined, tails removed)
  • 1 cup All-Purpose Flour
  • ⅓ cup Corn Starch
  • 1 tsp Baking Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Salt and Pepper (for batter)
  • ¾ cup very cold Lager Beer or Sparkling Water
  • 4 cups Neutral Oil (for frying)
  • 12–15 small Corn or Flour Tortillas
  • 2 cups Shredded Green Cabbage
  • Lime Wedges for serving

Instructions:

  1. Combine Crema Ingredients: In a medium bowl, whisk together the mayonnaise, yogurt/sour cream, chipotle pepper, adobo sauce, lime juice, minced garlic, and coriander.
  2. Season and Chill: Season the crema mixture with salt and pepper until it tastes spot on. Cover and place in the refrigerator for at least 15 minutes to allow the flavours to meld.
  3. Prepare Toppings: Shred the cabbage finely. Keep toppings separate and ready for assembly.
  4. Heat the Oil: Pour the neutral oil into a heavy pot until it is about 2 inches deep. Heat over medium-high heat until the temperature reaches 375°F (190°C). Use a thermometer to monitor carefully.
  5. Mix Dry Batter: In a large bowl, whisk together the flour, corn starch, baking powder, smoked paprika, garlic powder, salt, and pepper.
  6. Add Wet Ingredients: Pour the very cold beer (or sparkling water) into the dry ingredients. Whisk quickly until just combined; a few lumps are fine. Do not overmix.
  7. Batter the Shrimp: Pat the shrimp very dry. Working in batches of 6–8, toss the shrimp into the batter until fully coated.
  8. Fry the Shrimp: Carefully drop the battered shrimp, one at a time, into the hot oil. Fry for 2–3 minutes, flipping halfway, until the batter is deep golden brown and crispy. Avoid crowding the pot.
  9. Drain and Season: Remove the cooked shrimp using a spider tool. Place them immediately on a wire rack (to prevent steaming) and sprinkle lightly with salt. Repeat the process with the remaining shrimp, ensuring the oil temperature returns to 375°F (190°C) between batches.
  10. Warm the Tortillas: Lightly char the tortillas directly over a gas flame or heat in a dry pan until soft and pliable. Keep them warm wrapped in a clean tea towel.
  11. Assemble Tacos: Place 3–4 warm tortillas on a serving plate. Add a base layer of shredded cabbage. Top with 3–4 pieces of the crispy shrimp.
  12. Garnish and Serve: Drizzle generously with the chilled Chipotle-Lime Crema and serve immediately with fresh lime wedges for squeezing.