Appetizer Tacos

Linda Nguyen is addicted to travel and delicious bites and sips. She shares her adventures in travel and cuisine on her food blog Girl Eats World   and has been doing so since 2009. Her favorite social media platform is instagram. Currently she serves on the board of Austin Food Bloggers Alliance as their social chair. She has been living in Austin since 2001 and enjoys watching her city grow and mature. Below is her favorite recipe to pair with our Sonoma Brut.

Appetizer Tacos

Recipe created by 2016 Glorious Bites Partner: Linda Nguyen

LINDA NGUYEN: Hello! I’m Linda Nguyen and I’m a food blogger hailing from Austin, Texas. I’m so excited to be working with Gloria Ferrer for their annual Glorious Bites recipe contest. I’ll be one of the food judges for the Austin semifinals in September. I love my city and I wanted to submit a recipe that reflected a little of my hometown. In Austin, we’re fanatical about tacos. If you’re ever in town, it’s a must to visit some of our beloved taco joints. If you’re not in Austin, I hope this recipe for beer battered shrimp tacos can hold you over till your next visit!

This recipe yields 6-8 servings.

For the sauce
1.5 cups of Mexican crema
1 teaspoon salt
1 cup of cilantro leaves
2 cloves garlic
1 jalapeno, seeded

For the shrimp tacos
2 cups cabbage, sliced
1 lb shrimp, deveined, peeled, and patted dry
1 cup flour
1 egg, beaten
1/4 cup cornmeal
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
6-8 tortillas (I used flour.)
1 cup of beer (I used Austin’s own Peacemaker by Austin Beerworks.)
vegetable oil for frying
cotija cheese to crumble on top of tacos
pickled red onions for garnish (I used this recipe.)

Combine the crema, garlic, cilantro leaves, jalapeno and 1 teaspoon of salt in the blender or food processor. Blend until the sauce is smooth. Taste the sauce and feel free to season and modify the proportions to suit your own preference.

Spoon some of the sauce over the sliced cabbage and toss to coat the cabbage.

Set aside the coated cabbage for later. The rest of the sauce can be drizzled on top of the tacos and or saved for future recipes.

For the shrimp batter, whisk together the flour, egg, cayenne pepper, pepper, cornmeal, and beer till mixture is smooth.

Pour enough oil in a pot to completely submerge a layer of shrimp. Heat the frying oil until it is around 360 degrees Fahrenheit. If you don’t have a thermometer, you can use the end of a wooden spoon or a wooden chopstick to test the oil. Place the end of a spoon or wooden chopstick in the preheated oil. If the oil starts to steadily bubble with the spoon or chopstick, then the oil is ready for frying. When the oil is ready, dip the shrimp into the batter and place into the frying oil. Fry each shrimp for about 4 minutes, flipping halfway through. Make sure not to crowd your frying pot. Let the cooked shrimp rest on paper towels to soak up excess oils.

To assemble your tacos, heat the tortillas. Place a bed of cabbage on each tortilla, followed by the shrimp. I used about 4 shrimps per taco. Then top with pickled red onions, cotijga cheese, and a drizzle of the sauce. Garnish with cilantro and serve with lime wedges.

These tacos pair well with Gloria Ferrer’s Sonoma Brut sparkling wine.

Cheers and bon appétit!

Click here for printable PDF.

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