Tempura Shrimp Tacos

Submitted by Little Suzy Homemak

"From Southern Living, Sept. 2009"

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

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.