Crispy Shrimp Tacos With Smoky Chipotle Crema

Preparation

1. Step 1

   Season shrimp with salt and pepper and set aside. In a large bowl, whisk together the flour, baking powder, onion powder, 1 teaspoon garlic powder and ½ teaspoon salt and set aside.

2. Step 2

   Fill a medium Dutch oven or a heavy saucepan with oil to a depth of 1 inch. Heat over medium-high until a thermometer registers 375 degrees. While the oil heats, finish making the batter: Pour the beer into the bowl with the flour mixture; whisk until thoroughly combined and smooth.

3. Step 3

   Line a large plate or sheet pan with paper towels. When oil is ready, fry the shrimp in batches: Use tongs to dip one shrimp at a time into batter, letting excess batter drip back into the bowl; place battered shrimp in oil. Fry, turning once, until puffy and golden all over, 3 to 4 minutes. Transfer to prepared plate or sheet pan. Repeat with remaining shrimp.

4. Step 4

   Make the crema sauce: In a small bowl, whisk together the sour cream, mayonnaise, chipotle powder and remaining ½ teaspoon garlic powder. Add water to the sauce until thin enough to drizzle (1 to 2 tablespoons); season with salt and set aside.

5. Step 5

   To serve, fill the tortillas with shrimp and drizzle on the crema. Top with cabbage and cilantro, and squeeze lime wedges over top if using, or place wedges on the side if you like.