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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

Nutrition Info

797.6 calories carbohydrate: 83.6 g cholesterol: 64.5 mg fat: 42.3 g fiber: 6.6 g protein: 19 g saturatedFat: 5.7 g servingSize: - sodium: 1118.4 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

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.

12 tacos

The sauce gives these shrimp tacos a delicious kick!