Baja Shrimp Tacos

• 1 cup Mexican beer (such as Corona(R))
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 1/2 cup mayonnaise
• 2 tablespoons chile-garlic sauce (such as Sriracha(R))
• 1 tablespoon mirin (Japanese sweet wine)
• 1/2 cup canola oil, or as needed
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 12 (8 inch) flour tortillas
• 1/2 medium head red cabbage, cut into small strips
• 1/2 bunch cilantro, chopped
• 3 limes, cut into wedges

1. Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
2. Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
5. Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
6. Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

beer, flour, salt, mayonnaise, chilegarlic sauce, canola oil, shrimp, flour tortillas, head red cabbage, cilantro

Taken from www.allrecipes.com/recipe/262616/baja-shrimp-tacos/ (may not work)