Baja Shrimp Tacos – Evolving Table

In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Pour in the beer and whisk until smooth. Use a spatula to stir if the batter becomes too thick to whisk. Pat shrimp dry and add to the batter. Toss until well coated.

Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the shrimp in a single layer and cook for 2-3 minutes per side. Meanwhile, line a plate with a paper towel. Once the shrimp are golden brown and crispy, transfer to the paper towel-lined plate to drain. Add the remaining 2 tablespoons of avocado oil to the skillet and cook the remaining shrimp.

In a large bowl, whisk together the Greek yogurt, 1 tablespoon fresh lime juice, 2 teaspoons lime zest, sriracha, garlic, salt, and black pepper. Add the shredded cabbage and ⅓ cup chopped cilantro. Toss until well coated. Set aside until ready to serve.

Toast the corn tortillas in a dry skillet or directly over a gas flame until lightly charred. Fill each tortilla with a generous spoonful of creamy cilantro slaw, a few pieces of fried shrimp, and 1-2 slices of avocado.

Serve the Baja shrimp tacos immediately with the remaining chopped cilantro, green onions, and lime wedges on the side for squeezing.