These shrimp tacos might just be better than anything you could get from a small taco truck on an LA street – the addition of beer and sauce adds a depth for a new mouth adventure!
TIP: If you like to grill, putting a shrimp on a skewer makes flipping them easier and prevents overcooking.
HARDWARE: Medium mixing Bowl, Medium Saute Pan, Mason Jar or Measuring Cup
YIELDS 6-8 servings
PREP & COOK 30 minutes
READY IN 45 minutes
4 tablespoons Just+Add Beer Fiery Mexican Tres Chiles
2 tablespoons Mikeller Rasberry Blush or Other Beer
1 pound Shrimp
2 small Plum Tomatoes (diced)
1/8 cup medium Red Onion (diced)
1-1/2 to 2 cups Shredded Green Cabbage
1 pack 6″ Corn Tortillas
garnish Just+Add Beer Sloshed ‘n Spicy Crema
STEP 1: MAKE MARINADE
Combine 4 tablespoons Just+Add Fiery Mexican Tres Chiles + 2 tablespoons Mikeller Rasberry Blush or your favorite Berliner Weiss Beer.
STEP 2: MARINATE
Combine marinade with shrimp in medium mixing bowl. Let sit for 15-30 minutes.
STEP 3: PREP
Shred cabbage. Dice tomato and onion. Chop cilantro.
STEP 4: COOK
Drain marinade. Add 1 tablespoon vegetable oil to a small sauté pan. Sauté or grill shrimp.
STEP 5: HEAT TORTILLAS
Get your abuela on! Nothing tastes better than a tortilla heated-up over an open flame, with just a little char!
STEP 5: PLATE & SERVE
Build tacos while finishing off your Raspberry Blush or other beer and serve with lime, sliced radish and garnish with Just+Add Beer Fiery Mexican SLOSHED ‘N SPICY CREMA.