Make Tortillas: Start by preparing your homemade corn tortillas. Heat a non-stick skillet over medium-high heat, and cook each tortilla for about 30 seconds on each side or until they are warm and slightly charred. Keep the cooked tortillas wrapped in a clean towel to stay warm while you prepare the rest of the ingredients for your Beer Battered Shrimp Tacos.

Prepare Slaw: In a large bowl, combine shredded savoy cabbage, sliced green onions, and chopped cilantro for a fresh slaw. In a separate bowl, whisk together apple cider vinegar, whole grain mustard, honey, extra virgin olive oil, salt, and pepper. Pour this mixture over the cabbage mixture, toss to combine, and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

Make Cilantro-Lime Crema: In a medium bowl, whisk together sour cream, lime zest, lime juice, salt, and pepper until smooth and creamy. Set the crema aside in the refrigerator until you're ready to assemble your tacos.

Fry Shrimp: Heat about 2 inches of oil in a large, heavy-bottomed pot to 350°F (175°C). Meanwhile, in a mixing bowl, whisk together all-purpose flour, cornstarch, and beer until you achieve a smooth, thick batter. Pat the shrimp dry, season lightly with salt and pepper, and dip them into the beer batter, making sure they are fully coated. Fry the shrimp in small batches for 4-5 minutes, or until they turn golden brown and crispy. Drain them on a cooling rack lined with paper towels to absorb excess oil.

Assemble Tacos: To assemble your Beer Battered Shrimp Tacos, take a warm tortilla and place a few fried shrimp inside. Drizzle generously with the cilantro-lime crema, and top with the chilled slaw for a delightful crunch. Serve the tacos immediately with lime wedges on the side.