Shrimp Tacos with Pico de Gallo

Make the batter: Combine All-Purpose Flour (2 cups), Baking Powder (1 tsp), Garlic Powder (1 tsp), Fresh Oregano (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) in a bowl and mix thoroughly with a whisk. Add the Beer (1 can) and whisk until smooth, then set aside at room temperature for 30 minutes.

To make the pico de gallo, roughly Onion (1), Tomato (1), Cucumbers (3), and Green Chili Pepper (1) into big pieces. If you prefer less spice, de-seed your chilis by slicing them in half and cutting the seeds out.

Add the juice of the Lime (1) and put all the prepared vegetables into a Blender. Add Fresh Cilantro (to taste), Salt (to taste), and Ground Black Pepper (to taste) and pulse for 2 or 3 seconds so it stays chunky.

Pour 1 inch of Oil (as needed) into a deep pan, and heat until shimmering. While it’s heating, check the batter; if it seems too thick to coat the shrimp well, add more beer, water, or milk, 1 tablespoon at a time. However, it's better for it to be slightly too thick than too thin!

Pat the Shrimp (1 lb) dry and add to the batter. Cook a few pieces at a time and fry until golden brown (chopsticks or tongs work well for transferring the shrimp to the oil). Drain the shrimp on a paper towel-lined plate. Repeat with remaining shrimp.

To serve, add some shrimp to a Yellow Corn Tortillas (to taste) and top with a little bit of Green Cabbage (1/2), a slice of Avocados (to taste), and a liberal spoonful of pico de gallo. If desired, top with a squeeze of Limes (2).