Sonoran-Style Battered Shrimp Tacos and Stuffed Jalapeños with Smoked Marlin

Name: Sonoran-Style Battered Shrimp Tacos and Stuffed Jalapeños with Smoked Marlin
Yield: Serves 4 servings
Ingredients: 1.1 lbs shrimp (about 500 grams); 4 jalapeño peppers; 2 cups batter flour (about 250 grams); 2 tablespoons baking powder; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 can beer (12 oz / 355 ml); 3 cups oil for frying (about 700 ml); Corn tortillas, as needed, for tacos; Smoked marlin; 1/2 lb sour cream (about 225 grams); 2 tablespoons chipotle pepper in adobo sauce

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Sonoran-Style Battered Shrimp Tacos and Stuffed Jalapeños with Smoked Marlin

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Saved

Ingredients

Serves 4 servings

1.1 lbsshrimp (about 500 grams)
4jalapeño peppers
2 cupsbatter flour (about 250 grams)
2 tablespoonsbaking powder
1 teaspoongarlic powder
1/2 teaspoononion powder
Salt and pepper to taste
1 canbeer (12 oz / 355 ml)
3 cupsoil for frying (about 700 ml)
Corn tortillas, as needed, for tacos
Smoked marlin
Marlín a la Sonorense
Dressing
1/2 lbsour cream (about 225 grams)
2 tablespoonschipotle pepper in adobo sauce

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Steps

1

Remove the heads and shells from the shrimp.
2

Remove the seeds and veins from the jalapeños, then stuff them with smoked marlin. (See the link for how to prepare smoked marlin.)

Marlin a la Sonorense
3

Pat the fish and shrimp dry. Dredge them first in flour, then dip them in the batter.
4

To make the batter, gradually add a 10.5 oz (300 grams) bag of flour to a bowl. Slowly pour in a 12 oz (355 ml) can of beer and add 6 tablespoons (90 ml) of water until the batter reaches a thick consistency. Let it rest for 10 minutes.
5

Dip the stuffed jalapeños in the batter and fry them in very hot oil.
6

Fry the jalapeños, making sure not to burn them.
7

Dip the shrimp in the batter.
8

Fry the shrimp.
9

Drain the fried items on paper towels.
10

Chop the shrimp to use for tacos.
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Tacos
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TO MAKE THE DRESSING: In a bowl, combine 1/2 lb (225 grams) sour cream, 1 tablespoon black pepper, sea salt to taste, 1 tablespoon mustard, 1 tablespoon chili powder, and 2 tablespoons finely chopped chipotle pepper in adobo sauce. Mix well and transfer to a container for easy serving.
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Container
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Enjoy! 👨🏼‍🍳
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