Elevate Taco Tuesday with beer-battered shrimp tacos dressed two ways. Chef Craig Harding tops his version with a sweet fruity salsa, lightly drizzled with a citrus lime crema. Chef Rob Rossi heats up his take on shrimp tacos with a serrano and cilantro chimichurri, sprinkled with salty cheese and diced avocado. Whichever way you take it, you’ll be reaching for more.
Recipes courtesy of Stella Artois.
Stella Artois Battered Shrimp
Stella Artois Battered Shrimp Tacos with Mango-Strawberry Salsa
Stella Artois Battered Shrimp Tacos with Cilantro-Chimichurri
Pour oil into a large heavy-bottomed pot to measure 2-in up the sides. Heat over medium-high until an instant read thermometer registers 350°F. Maintain temperature by adjusting heat as needed.
Meanwhile, whisk flour, salt, cayenne, garlic powder, baking powder and baking soda in a large bowl. Whisk in Stella Artois.
Working with one shrimp at a time, dip into batter allowing excess to drip back into the bowl. Carefully transfer to oil. Fry in small batches, flipping once, until golden-brown, about 1 minute. Transfer to a paper towel-lined plate.
Stir sour cream, lime juice, zest and salt together in a small bowl. Set aside.
Combine mango, strawberry, tomatillo, red onion, cilantro, green onions, lime juice, zest, olive oil and salt in a medium bowl.
Combine cilantro, parsley, oregano, onion, garlic, serrano, lime juice, oil, lime zest and salt in a small bowl.
Build tacos with Lime Crema, Stella Artois Battered Shrimp and Mango-Strawberry Salsa.
Build tacos with Stella Artois Battered Shrimp and Cilantro-Chimichurri. Garnish with cotija, avocado, cilantro and red onion.