Peel and clean the shrimp.

Make the salad by finely shredding the carrot, red cabbage, and green cabbage. Rinse and disinfect the vegetables (soak them in a bowl with enough water, salt, and a little white vinegar), then drain and set aside.

Prepare the dressing by mixing the mayonnaise, sour cream, canned chipotle sauce (add two or three tablespoons, depending on how spicy you like it), and the teaspoon of granulated garlic.

For the tempura batter, sift the flour into a bowl, then add the granulated garlic, granulated onion, black pepper, and salt to taste. Mix with a spoon.

Add the egg and one bottle of beer. Open the second beer and enjoy it while you cook.

Mix well with a whisk or mixer. Make sure the batter stays cold at all times; if it starts to warm up, add 4 or 5 ice cubes.

Heat oil in a pan.

Once the oil is hot, place some flour on a plate. Dredge the shrimp in the flour, then dip them in the tempura batter, and fry in the hot oil until golden brown. Remove from the oil.

Repeat with all the shrimp.

Remove excess oil from the shrimp using paper towels.

Warm the tortillas, then assemble the tacos with shrimp, salad, and drizzle with the dressing.

Enjoy!