For the Shrimp:

• 1 lb large shrimp, peeled and deveined (tail off)

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

• 1/2 tsp paprika or chili powder (optional)

• Juice of 1 lime

For the Beer Batter:

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1 tsp baking powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1 cup Mexican lager beer (e.g., Pacifico)

• 1 egg

For Frying:

• Vegetable or canola oil (at least 2 inches deep)

For the Slaw:

• 2 cups green cabbage, shredded

• 1/2 cup red cabbage, shredded (optional)

• 1 small carrot, grated

• 2 tbsp mayo

• 1 tbsp lime juice

• 1/2 tsp salt

• 1 tbsp chopped cilantro

For the Crema:

• 1/2 cup Mexican crema or sour cream

• 2 tbsp mayo

• 1 tbsp lime juice

• 1 tsp hot sauce (e.g., Tapatío)

• Pinch of salt

To Serve:

• 6–8 corn tortillas, warmed

• Fresh lime wedges

• Chopped cilantro

• Diced red onion (optional)

• Sliced radishes (optional garnish)