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RECIPE
20 INGREDIENTS6 STEPS45MIN

Shrimp Tacos with Pico de Gallo

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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.

45MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Fried Shrimp
1 lb
1/2 Tbsp
Baking Powder
1 tsp
Garlic Powder
1/2 tsp
Fresh Oregano
to taste
Salt and Pepper
1 can
(12 oz)
Beer
to taste
Oil
for frying
Pico de Gallo
1
Onion
1
Green Chili Pepper
1
Lime , juiced
to taste
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
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CALORIES
447
FAT
1.7 g
PROTEIN
33.6 g
CARBS
72.6 g

Directions

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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 and 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) , Ground Black Pepper (to taste) , and pulse for 2 or 3 seconds so it stays chunky.
Step 4
Pour 1 inch of Oil (to taste) 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
447
% Daily Value*
Fat
1.7 g
2%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
182.6 mg
61%
Carbohydrates
72.6 g
26%
Fiber
7.5 g
27%
Sugars
11.7 g
--
Protein
33.6 g
67%
Sodium
323.2 mg
14%
Vitamin D
--
--
Calcium
245.4 mg
19%
Iron
5.2 mg
29%
Potassium
1177.9 mg
25%
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