Elevate your Taco Tuesday with this light, crispy beer-battered shrimp taco recipe topped with our very own Fish Taco sauce.
Ingredients
- 1 (8.5-oz) Louisiana Fish Fry Products Beer Batter Mix
- Louisiana Fish Fry Products Fish Taco Sauce, to taste
- 1 cup beer or club soda
- 1 lb. shrimp, peeled and deveined
- 1 qt. canola or peanut oil
- 8 small corn tortillas, warm
- 1 large ripe mango, pitted and finely chopped
- 4 green onions, sliced thin
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup lime juice
- Salt and pepper, to taste
Optional:
- Cajun Fire Hot Sauce, 8 oz.
Directions
- Combine mango, green onion, cilantro, and lime juice in a medium bowl. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
- In a medium bowl, combine Beer Batter Mix with beer or club soda. Heat oil in a deep pot to 350 ̊ F. Working in batches, dip shrimp in Beer Batter. Shake off excess batter then fry shrimp for about 4 minutes, until golden brown and crispy.
- Drain on paper towels to remove excess oil. To serve, divide shrimp among tortillas and top with mango salsa or Louisiana Fish Fry Products Taco Sauce. Garnish with coconut flakes.