Tempura Shrimp Tacos

• 1 lb unpeeled large raw shrimp (31/35 count)
• 1 cup tempura batter frying mix
• 3/4 cup cold light beer
• 2 teaspoons fajita seasoning mix
• vegetable oil
• 12 flour tortillas, warmed
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon fajita seasoning mix
• 8 ounces shredded coleslaw mix

1. To make the Coleslaw: Stir together, cilantro, mayonnaise, lime juice, 1/2 teaspoon fajita seasoning. Add 8 ounces shredded coleslaw mix. Stir to coat evenly. Season with salt and pepper to taste. Cover and chill 30 minutes to 24 hours.
2. To make the Tacos: Peel shrimp; devein if desired.
3. Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
4. Pour oil to a depth of 2 inches into a Dutch oven; heat to 325 degrees. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1-2 minutes on each side or until golden; drain on a wire rack over paper towels.
5. Serve in warm tortillas with the Mexican coleslaw mix and desired toppings.

shrimp, tempura batter, cold light beer, fajita seasoning mix, vegetable oil, flour tortillas, fresh cilantro, mayonnaise, lime juice, fajita seasoning mix, coleslaw mix

Taken from www.food.com/recipe/tempura-shrimp-tacos-391972 (may not work)