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Baja Shrimp Tacos

"The sauce gives those shrimp tacos a scrumptious kick!"

Ingredients :

1 cup Mexican beer (including Corona®)
1 cup all-cause flour
salt and ground black pepper to flavor
half cup mayonnaise
2 tablespoons chile-garlic sauce (together with Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
half cup canola oil, or as wanted
1/2 pound uncooked medium shrimp, peeled and deveined
12 (eight inch) flour tortillas
1/2 medium head pink cabbage, cut into small strips
half bunch cilantro, chopped
3 limes, reduce into wedges

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H40M

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 till use.
Heat oil in a deep-fryer or big saucepan to 350 ranges F (one hundred seventy five stages C).
Dip shrimp in prepared batter; place inside the fryer till golden brown, about 2 half of mins. Drain shrimp on paper towels.
Heat tortillas 1 at a time on a skillet over medium warmth until heat to the touch, about 1 minute.
Fill each tortilla with a fair amount of shrimp, baja sauce, pink cabbage, and cilantro. Garnish with lime wedges.

Notes :

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