Beer Battered Shrimp Tacos with Lime Crema - Fast, EASY, restaurant-quality tacos at home!! Juicy beer-battered shrimp, avocado, cheese, and a zesty lime crema to top it off! Perfect for weeknight dinners and easy entertaining!!
6 to 8medium soft flour or corn tortillasslightly charred if desired
1cupthinly sliced red cabbagedivided
1medium/large ripe Hass avocadodiced into bite-sized pieces; divided
1cupshredded or finely chopped cheesedivided (I used queso fresco; cotija would be another great choice)
fresh cilantro finely mincedfor garnishing
optional jalapeno pepperspico de gallo, or your favorite taco garnishes
lime wedgesfor garnishing
Instructions
Lime Crema - Add all ingredients to a medium bowl, whisk to combine, taste and check for flavor balance. Add more salt, pepper, etc. if desired. I add and enjoy the slightly sweetened flavor the honey provides but it's optional. Set crema aside.
Tacos - Cook shrimp according to package directions. While shrimp cook, lightly char the taco shells if desired. I place them directly on my oven burner over medium-high heat, and cook for about 10 seconds per side, flipping with a tongs. Keep a very close eye on them; use your favorite method.
If desired, remove tails and/or halve the shrimp before adding to the taco shells.
Top each taco with desired amount of cabbage, avocado, cheese, cilantro, optional ingredients, lime wedges on the side, and evenly drizzle with crema to taste. Tacos are best fresh. Extra crema will keep airtight for up to 5 days.