Ensenada Style Shrimp Tacos

Step by stepInstructions

1. Pat the shrimp dry and season lightly with salt.
2. Whisk the flour, cornstarch, baking powder, paprika, and salt, then whisk in the ice-cold beer until the batter is smooth and the consistency of thin pancake batter.
3. Heat an inch of oil in a heavy pot until a drop of batter sizzles on contact.
4. Coat the shrimp in the batter, shake off the excess, and fry in small batches until puffed and golden, about two to three minutes. Drain on paper towels.
5. Stir the crema with the mayonnaise and lime juice into a creamy sauce.
6. Warm the tortillas on a hot comal until soft and lightly toasted.
7. Fill the tortillas with the fried shrimp, cabbage, sauce, and salsa; garnish with cilantro and serve with lime wedges.