Tempura Shrimp Tacos

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb unpeeled large raw shrimp (31/35 count)
  • 1
    cup tempura batter frying mix
  • 34
    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
  • 12
    teaspoon fajita seasoning mix
  • 8
    ounces shredded coleslaw mix
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DIRECTIONS

  • 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.
  • To make the Tacos: Peel shrimp; devein if desired.
  • Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
  • 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.
  • Serve in warm tortillas with the Mexican coleslaw mix and desired toppings.
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