When I go to Mexico, I love visiting the taco shops. But when I got to Ensenada or Tijuana, I love getting shrimp or fish tacos. The seafood is fresh and most places get their ingredients that day when they catch them. Hands down one of my favorites, if you can't go down to Mexico, this is the recipe for you. It is that easy to make at home.
1 1/2 to 2lbs of Extra large shrimp or bigger
1 cup of flour
2 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 - 2 tsp chili powder
1 tsp baking powder
about 1 beer
Pico de Gallo:
2 Roma Tomatoes
1/2 small onion
cup of chopped cilantro
3 tbsp of Mayonnaise
about 1 juice of lime to make a liquid consistency
pinch of salt
Mix all of your dry batter ingredients and mix well.
Add in 1 cup of beer and if it seems thick, add a bit more to make the batter like a loose pancake batter.
Place in fridge to keep cool.
In a pot with cooking oil, bring to 375 degrees.
Add all your shrimp into the batter, and ensure everything is coated well.
Once your oil is heated, take the shrimp by the tail end, drip off any excess batter and place in the oil.
Cook for about 2 - 2 minutes and 15 seconds or up to 175 degrees internal temperature. After a couple of minutes, your batter should have a nice golden brown color and a crispy texture.
Place over a rack and tray and let the oil drip.
Make your tacos with your toppings of choice and Enjoy!