Shrimp Tacos with Pico de Gallo

Make the batter: Combine All-Purpose Flour (2 cups) , Baking Powder (1 tsp) , Simply Organic 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.

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.

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.

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!

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.

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) .