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RECIPE
21 INGREDIENTS 6 STEPS 45min

Shrimp Tacos with Pico de Gallo

The humble tortilla makes a fine vessel for chowing down on these crispy, beer-battered shrimp, topped with a refreshing spoonful of Pico de Gallo. Avocado optional, but highly encouraged. These Shrimp Tacos with Pico de Gallo are best served as assemble your own.
Shrimp Tacos with Pico de Gallo Recipe | SideChef
The humble tortilla makes a fine vessel for chowing down on these crispy, beer-battered shrimp, topped with a refreshing spoonful of Pico de Gallo. Avocado optional, but highly encouraged. These Shrimp Tacos with Pico de Gallo are best served as assemble your own.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
45min
Total Time
$4.46
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Fried Shrimp

1/2 Tbsp
Baking Powder
1 tsp
Garlic Powder
1/2 tsp
Fresh Oregano
to taste
1 can
(12 oz)
Beer
as needed
Oil
for frying

Pico de Gallo

1
Onion
1
Green Chili Pepper
1
Lime , juiced
to taste

For serving

1/2
Green Cabbage , shredded
2
sliced into wedges
to taste
Sliced Avocados
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
454
FAT
1.7 g
PROTEIN
33.6 g
CARBS
73.6 g

Cooking Instructions

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Step 1
Make the batter: Combine All-Purpose Flour (2 cups) , Baking Powder (1/2 Tbsp) , Garlic Powder (1 tsp) , Fresh Oregano (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) in a bowl and mix thoroughly with a whisk. Add the Beer (1 can) and whisk until smooth, then set aside at room temperature for 30 minutes.
Step 2
To make the pico de gallo, roughly Onion (1) , Tomato (1) , Cucumbers (3) , and Green Chili Pepper (1) into big pieces. If you prefer less spice, de-seed your chilis by slicing them in half and cutting the seeds out.
Step 3
Add the juice of the Lime (1) and put all the prepared vegetables into a Blender. Add Fresh Cilantro (to taste) , Salt (to taste) , and Ground Black Pepper (to taste) and pulse for 2 or 3 seconds so it stays chunky.
Step 4
Pour 1 inch of Oil (as needed) into a deep pan, and heat until shimmering. While it’s heating, check the batter; if it seems too thick to coat the shrimp well, add more beer, water, or milk, 1 tablespoon at a time. However, it's better for it to be slightly too thick than too thin!
Step 5
Pat the Shrimp (1 lb) dry and add to the batter. Cook a few pieces at a time and fry until golden brown (chopsticks or tongs work well for transferring the shrimp to the oil). Drain the shrimp on a paper towel-lined plate. Repeat with remaining shrimp.
Step 6
To serve, add some shrimp to a Yellow Corn Tortillas (to taste) and top with a little bit of Green Cabbage (1/2) , a slice of Avocados (to taste) , and a liberal spoonful of pico de gallo. If desired, top with a squeeze of Limes (2) .
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Nutrition Per Serving
Calories
454
% Daily Value*
Fat
1.7 g
2%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
182.6 mg
61%
Carbohydrates
73.6 g
27%
Fiber
7.3 g
26%
Sugars
10.5 g
--
Protein
33.6 g
67%
Sodium
321.6 mg
14%
Vitamin D
--
--
Calcium
233.9 mg
18%
Iron
5.2 mg
29%
Potassium
1072.4 mg
23%
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