Make Corn Tortillas: Whip up a batch of homemade corn tortillas or warm store-bought ones. Use a tortilla press or rolling pin to flatten the dough into circles about 6 inches wide. Cook each tortilla in a hot, dry skillet over medium-high heat for about 30 seconds on each side until lightly browned. Keep warm by wrapping in a clean towel.

Prepare Slaw: Combine savoy cabbage, green onion, and minced cilantro in a bowl. In another bowl, mix apple cider vinegar, mustard, honey, and olive oil. Season with salt and pepper, combine with slaw, and refrigerate for at least 30 minutes.

Prepare Cilantro-Lime Crema: Whisk together sour cream, lime juice and zest, and minced cilantro in a bowl until smooth. Adjust seasoning as needed.

Fry Shrimp: Heat oil in a Dutch oven until it reaches 350°F. Mix flour, cornstarch, salt, and pepper in a bowl. Gradually whisk in beer until smooth. Dip shrimp in batter and fry in small batches for 4-5 minutes until golden and crispy.

Assemble Tacos: Place fried shrimp on warm tortillas, top with slaw, and drizzle with cilantro-lime crema. Serve with lime wedges.