Baja Shrimp Tacos - cooking recipe

Ingredients

1 cup Mexican beer (such as Corona(R))
1 cup all-purpose flour
salt and ground black pepper to taste
1/2 cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha(R))
1 tablespoon mirin (Japanese sweet wine)
1/2 cup canola oil, or as needed
1/2 pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
1/2 medium head red cabbage, cut into small strips
1/2 bunch cilantro, chopped
3 limes, cut into wedges

Preparation

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.