Tacos De Camaron | Shrimp Tacos Recipe | Aguacate Chile Recipe | Jenny Martinez

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a lower-calorie protein alternative, while canned tuna is more affordable.

Welcome to Jenny's kitchen, today I'm making shrimp tacos.

Start with jumbo shrimp, size 16/20, and demonstrate how to peel and devein them quickly: press the bottom of the tail, snap, and pull to remove the shell.

Split the shrimp to remove the vein, ensuring not to cut all the way through, and clean under water.

Once all shrimp are cleaned, heat up oil in a skillet.

Season shrimp with a simple seasoning salt, mixing well to coat evenly.

Prepare the batter with 2 cups of all-purpose flour, adding 1 tablespoon each of garlic powder, black pepper, and chicken bouillon.

Add mineral water and beer to the batter, whisking until combined. Adjust consistency by adding beer gradually.

Let the shrimp sit in the batter while preparing the toppings.

Use pre-shredded cabbage for convenience, or shred fresh cabbage if preferred.

Dice a tomato and add it to a bowl.

Dice radish and add to the bowl.

Dice onion, cilantro, and add to the bowl as well.

Squeeze the juice of 2 small lemons into the veggie mix and stir well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens