Taco Tuesday or taco every day? These shrimp tacos are not your average shrimp tacos. They are braised in beer and spices and topped with a nice crunchy cabbage slaw and chipotle crema! Very tasty are perfect to enjoy with family and friends. Also quick to whip up!
Growing up I was surrounded by seafood, so anything seafood I love! Also, since moving out to Dallas I have developed a love affair for tacos, especially street tacos with all the tasty and flavorful sauces. For the shrimp I wanted to cut them up into pieces, basically in half. But keeping them whole is totally fine. The great thing about shrimp is that they take no time to cook. For these shrimp tacos, all you need is a light beer, granulated garlic, chili powder, salt and lime juice.
Make sure when shredding the cabbage you are shredding it finely. You don't want the cabbage too big and chunky. The chipotle creme is easy to whip up. Just a can a chipotle puree, sour cream, salt, and lime juice.
Pickled red onions worked perfectly for these tacos! You can find my recipe for Spicy Pickled Red Onions by searching the site or clicking on the link!
Cheese is totally optional, but I had some queso fresco laying around that I just crumbled on top!
This will pair great with my Strawberry Rhubarb Margarita, check it out!
Beer Braised Shrimp Tacos
- 1 pound shrimp peeled and deveined (can cut in half or leave whole)
- 1 teaspoon granulated garlic
- 1/2 teaspoon chile powder
- 1 1/2 teaspoons kosher salt (1 teaspoon for chipotle creamy 1/2 teaspoon for the shrimp)
- juice of one lime
- extra virgin olive oil
- 1/2 cup beer (use your favorite!)
- 1/2 cup finely shredded cabbage
- 8 oz sour cream
- 7 oz chipotle puree in a can
- corn or flour tortillas
- a few sprigs of cilantro
- Cotija or queso fresco cheese crumbled
Preheat a skillet over medium heat. In a bowl toss shrimp with granulated garlic, chile powder, salt and lime juice, combine well. In preheat skillet, add 1 tablespoon of olive oil and then add shrimp mixture. Saute for 3-4 minutes and then add the beer. Cook for an additional 4 minutes, place aside and keep warm.
In a bowl place the sour cream, chipotle puree, salt and lime juice. Stir well until combined.
Warm your tortillas and then top with shrimp, chipotle mayo, cabbage, cilantro and cheese it using.