For the Batter: All-purpose flour Baking powder Egg Salt Garlic powder Ground oregano Yellow mustard Ground pepper Beer For the Tacos: Shrimp All-purpose flour Vegetable oil Corn tortillas
Toppings: Shredded green cabbage Mayonnaise Chipotle in adobo sauce finely minced Pico de gallo Pickled red onion
In a blender, combine the flour, baking powder, egg, garlic, salt, oregano, mustard, pepper, and beer. Blend until smooth and transfer the batter to a large bowl.
Add your flour to a medium bowl. Coat the shrimp with flour. Dip the shrimp in the batter. Heat the oil in a large skillet or large saucepan until it is very hot. Place the coated shrimp in the pan and fry them.
Remove the shrimp from the hot oil. Then drain the excess oil by placing them on a paper towel-lined plate. Repeat until all the shrimp are cooked.
Place your tortillas on a hot griddle at medium heat. Spread the chipotle mayo all over a warm tortilla. Add two or three shrimp.
Add some shredded cabbage, Pico de Gallo, and pickled onion.
Fold and enjoy. Serve with beer, of course!