Begin by cleaning and peeling the shrimp. Make sure you dry them off with a paper towel. A dry surface helps the batter cling better. Try not to skip this step!

In a large bowl, combine the flour, chili powder, black pepper, salt, smoked paprika, and mustard. This dry mix will coat the shrimp with flavor. Once mixed, gradually pour in the cold beer, stirring until you achieve a smooth consistency. The beer should be cold for extra crunch. Set this aside while you prepare the slaw.

In a separate bowl, combine the sliced cabbage, onion, serrano chiles, radishes, and cilantro. Give it a good toss to mix them together. Squeeze in the lime juice, add a pinch of salt and freshly cracked pepper, and stir in the honey. This slaw will brighten each bite.

For that creamy kick, mix the Mexican crema, mayonnaise, and smoky salsa or chipotles in adobo in a bowl. Season it with salt and pepper. This sauce brings the entire taco together.

In a heavy skillet, pour the oil and heat it to 350°F (175°C). A food thermometer is your best friend here. If you don’t have one, drop a small dollop of batter into the oil. If it sizzles right away, you’re ready to fry.

Once the oil is hot, dip each shrimp into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in small batches to avoid crowding. Fry until golden, about 2-3 minutes on each side. Use a slotted spoon to transfer them to a plate lined with paper towels.

Now comes the fun part. Grab your soft taco shells and start layering. First, add a generous amount of the serrano slaw, followed by the crispy shrimp. Drizzle your creamy sauce on top, and if desired, garnish with additional cilantro or lime wedges.