Beer Battered Shrimp Tacos

I haven't cooked in a while because I had a bad case of strep throat, but I'm feeling much better now and today I was ready for some food that didn't come frozen in a carton.  
This sounded like a great idea in theory but I'm really not used to eating fried food so it was heavy for me.  I also thought the house kind of smelled like the funnel cake stand at a carnival.  Matt loved them and I caught him eating "the beer crunchies" as I pulled them off a little to pare this down.  I think sometimes when you're married, you just gotta turn your head and let your husband eat the beer crunchies and pretend not to notice :-)

Source: food.com

• 2 lbs best-quarity large shrimp, peeled and deveined
• 1/2 lime

Batter

• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour (available at Latin or Asian Markets)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon granulated garlic
• 3/4 teaspoon cayenne
• 1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 (12 ounce) bottle cold beer, plus more
• beer, to thin the batter if necessary

to fry

• vegetable oil

Avocado Sauce

• 1/4 ripe avocado, peeled
• 1 pinch kosher salt
• 3 drops of freshly squeezed lime juice
• 1 -2 tablespoon water or 1 -2 tablespoon milk
• 2 fresh fresh cilantro stems, stemmed and chopped (optional)

Mayonesa Secret Sauce

• 1/2 cup mayonnaise or 1/2 cup lime mayonnaise
• 2 teaspoons white vinegar
• 1 1/2 tablespoons water or 1 1/2 tablespoons milk

to serve

• fresh corn tortilla, warmed
• salsa, de chiles de arbol or bottled hot sauce
• shredded iceberg lettuce or green cabbage
• pico de gallo
• diced red onion, mixed with chopped
• fresh cilantro (optional)
• lime wedge

Directions:

1. Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
2. Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whisk until smooth, and set aside at room temperature for 30 minutes.
3. Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
4. Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!
5. Pat the shrimp dry and add to the batter. Fish out a ew pieces at a time and fry until golden brown. Drain the shrimp on paper towels.
6. To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.
7. Avocado Sauce: Place the avocado, salt, and lime juice ina blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.
8. Mayo Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream.

Read more: http://www.food.com/recipe/shrimp-tacos-286365#ixzz1wPH3JGHk