BAJA SHRIMP TACOS RECIPE RECIPES

Steps:

• 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.

Steps:

• Prepare the Slaw: Whisk together mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.
• Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in seltzer and egg white until just combined.
• Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
• Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.