Accompany the tacos with a hibiscus water
20 medium shrimp, clean and headless
1 cup of flour
300 milliliters of light beer
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon oregano
400 milliliters of vegetable oil
4 corn tortillas
1 cup red cabbage, filleted
1 carrot, finely grated
1 cup cucumber, with skin, finely chopped
3 tablespoons fresh coriander
5 tablespoons of mayonnaise
2 manzano chili
1/4 red onions
1 cup pineapple, cut into small pieces
For the shrimp tacos: add in a bowl, flour, baking powder, oregano, salt, pepper and beer, mixing perfectly so that there are no lumps. Add the egg and finish mixing. Let it rest for 30 minutes.
For the garnish: cut the cucumber with everything and peel into thin slices. Fillet the red cabbage, very thin. Cut the onion into a feather, very thin. Peel and cut the carrot into very thin strips. Remove the peel from the pineapple and cut into medium cubes.
Clean the shrimp, removing intestine and shell, put them in a bowl and salt and pepper. Add the shrimp to the overflowing pasta and mix very well so they are perfectly coated.
Heat oil in a deep pot, over medium heat.
For the sauce: finely chop the manzano chili and add it to a bowl, add the mayonnaise, salt and pepper and reserve.
Fry the shrimp one by one until golden brown and well cooked, remove and place on absorbent paper.
To serve the tacos: heat the tortillas and place the fried shrimp. Add cucumber, carrot, onion, pineapple, manzano chili sauce and coriander leaves.