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Recipe

Beer-Fried Shrimp and Avocado Tacos

Servings: 4

Deep-fried avocado is an unusual but most welcome partner with shrimp in this taco filling.

Ingredients

  • 3 to 4 cups vegetable oil
  • 1 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
  • Kosher salt
  • 12 oz. beer, such as Dos Equis
  • 9 oz. (2 cups) all-purpose flour
  • 1 medium firm-ripe avocado, quartered and peeled, each quarter cut into 3 wedges
  • 12 Cilantro-Flavored Flour Tortillas, warm
  • Fresh Tomatillo Salsa

Preparation

  • Position a rack in the center of the oven, and heat the oven to 200°F. Place a large rimmed baking sheet in the oven. Heat the oil in a 4-quart pot until a deep-fry thermometer registers 360°F.
  • Toss the shrimp with 1 tsp. salt, and let stand for 5 to 10 minutes.
  • Put the beer in a bowl, and add the shrimp. In another bowl, combine the flour and 1/2 tsp. salt. With a slotted spoon, transfer a few shrimp to the flour, and toss to coat. Transfer to a medium-mesh sieve, and working over the bowl of flour, toss the shrimp to remove excess flour.
  • Fry the shrimp in the oil, turning as necessary, until pale golden and the shrimp are just cooked, 2 to 3 minutes. Using a slotted spoon or skimmer, remove the shrimp from the oil to a plate lined with paper towels to drain. Sprinkle lightly with salt. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining shrimp.
  • Dip a few avocado wedges in the beer. Transfer to the flour, and toss gently to coat. Transfer to a medium-mesh sieve, and working over the bowl of flour, toss the avocado to remove excess flour.
  • Fry the avocado in the oil, turning as necessary, until pale golden, about 2 minutes. Using a slotted spoon or skimmer, remove the avocado from the oil to a plate lined with paper towels to drain. Sprinkle lightly with salt, and then transfer to the sheet pan in the oven. Repeat with the remaining avocado.
  • Spoon 3 to 5 shrimp and a couple of wedges of avocado into each tortilla. Drizzle with salsa and serve.

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