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A close up of beer battered shrimp tacos with lime wedges.

Beer Battered Shrimp Tacos

Teri & Jenny
These delicious shrimp tacos are covered in a light and airy batter and fired. We topped them with some crunchy slaw, and then drizzled on a really flavorful cilantro-lime crema. These are so delicious!
5 from 8 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course dinner
Cuisine Mexican
Servings 4
Calories 542 kcal


savoy-vinegar slaw

  • 2 ½ cups finely shredded savoy cabbage
  • 1 green onion, thinly sliced
  • 1 tablespoon minced cilantro
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons whole grain mustard
  • 2 teaspoons honey
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

cilantro-lime crema

  • 1 cup sour cream
  • zest and juice of 1 lime
  • 2 tablespoons minced cilantro
  • salt and pepper to taste

beer battered shrimp

  • 12 large shrimp, peeled and deveined
  • 1 cup all purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1 (12 ounce) beer of choice

to fry

  • oil for frying


  • lime wedges for serving


  • Make 1 recipe homemade corn tortillas and set aside in a clean towel to keep warm and pliable.
  • For slaw: Place cabbage, green onion and cilantro into a mixing bowl and toss together. Whisk together remaining ingredients, in another mixing bowl, until fully combined. Pour the vinegar mixture over the shredded cabbage and toss together. Cover and refrigerate for 30 minutes and up to 1 day.
  • For cilantro-lime crèma: Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper and set aside.
  • For beer battered shrimp: Preheat 2 inches of oil in a Dutch oven at 350˚F.Place all beer batter ingredients into a mixing bowl and whisk together until smooth. Season shrimp with salt and pepper, then submerge shrimp into the batter until fully coated. In small batches, shake excess batter off each shrimp and carefully drop them into the hot oil. Fry shrimp for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
  • To serve: Place a couple pieces of fried shrimp in the center of each tortilla and drizzle with the cilantro-lime crema. Top with a small handful of savoy-vinegar slaw and serve with lime wedges.


Calories: 542kcalCarbohydrates: 69gProtein: 14gFat: 25gSaturated Fat: 9gCholesterol: 75mgSodium: 1427mgPotassium: 375mgFiber: 7gSugar: 6gVitamin A: 839IUVitamin C: 15mgCalcium: 173mgIron: 3mg
Keyword fish tacos
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