Description
The sauce gives these shrimp tacos a delicious kick!
Ingredients
- 1 cup Mexican beer (such as Corona®)
- 1 cup all-purpose flour
- salt and ground black pepper to taste
- ½ cup mayonnaise
- 2 tablespoons chile-garlic sauce (such as Sriracha®)
- 1 tablespoon mirin (Japanese sweet wine)
- ½ cup canola oil, or as needed
- ½ pound uncooked medium shrimp, peeled and deveined
- 12 (8 inch) flour tortillas
- ½ medium head red cabbage, cut into small strips
- ½ bunch cilantro, chopped
- 3 limes, cut into wedges
Instructions
- Combine beer
- flour
- salt
- and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
- Stir mayonnaise
- chile-garlic sauce
- and mirin together in a bowl to form the baja sauce. 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; place in the fryer until golden brown
- about 2 1/2 minutes. Drain shrimp on paper towels.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 6