📖 Instructions

1. In a bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika.
2. In another bowl, whisk together the egg and beer. Its gotta look well combined!
3. Dip each shrimp into the batter, ensuring it's fully coated. Let any extra batter drip off. Ugh, I hate when it drips!
4. Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately.
5. Carefully place the battered shrimp into the hot oil, working in batches to avoid overcrowding the skillet. Fry for 2-3 minutes per side, until golden brown and crispy. Keep a close eye, those little guys cook fast!
6. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Mmm, crispy goodness!
7. In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, garlic, and salt. Blend until smooth and creamy. Add a little water if needed to reach your desired consistency. Taste and adjust seasoning if needed. I usually add a pinch more salt 'cause I like the tang!
8. Warm the tortillas on a griddle or in a dry skillet until pliable and slightly toasted. I like to throw mine directly on the gas stove (but be careful!).
9. Assemble the tacos: Place a few crispy shrimp in each tortilla. Top with the avocado crema, shredded cabbage, pico de gallo, and a squeeze of lime juice. I know its hard, but resist eating them all at once!
10. Garnish with extra cilantro and serve immediately. These are best when they're fresh and crispy! Enjoy every bite!