Baja Shrimp Tacos

Name: Baja Shrimp Tacos
Total time: 100
Yield: 6
Ingredients: 1 cup Mexican beer (such as Corona®); 1 cup all-purpose flour; salt and ground black pepper to taste; 0.5 cup mayonnaise; 2 tablespoons chile-garlic sauce (such as Sriracha®); 1 tablespoon mirin (Japanese sweet wine); 0.5 cup canola oil, or as needed; 0.5 pound uncooked medium shrimp, peeled and deveined; 12 (8 inch) flour tortillas; 0.5 medium head red cabbage, cut into small strips; 0.5 bunch cilantro, chopped; 3 limes, cut into wedges

Recipe by Brittier from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

6 servings

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1 cup Mexican beer (such as Corona®)
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1 cup all-purpose flour
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salt and ground black pepper to taste
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0.5 cup mayonnaise
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2 tablespoons chile-garlic sauce (such as Sriracha®)
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1 tablespoon mirin (Japanese sweet wine)

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0.5 cup canola oil, or as needed
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0.5 pound uncooked medium shrimp, peeled and deveined
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12 (8 inch) flour tortillas
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0.5 medium head red cabbage, cut into small strips
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0.5 bunch cilantro, chopped
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3 limes, cut into wedges

Instructions

To make the batter: Mix beer, flour, salt, and ground black pepper in a bowl until well combined. Let batter sit at room temperature for 1 hour.
To make the Baja sauce: Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl. Cover and refrigerate until use.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Dip shrimp in prepared batter; fry in the hot oil until golden brown, about 2 1/2 minutes. Transfer shrimp with a slotted spoon to a paper towel-lined plate.
Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
Fill each tortilla with an even amount of shrimp, Baja sauce, red cabbage, and cilantro. Garnish with lime wedges.