Tempura Shrimp Tacos

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.