Recipe Details
Ingredients
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1cupMexican beer (such as Corona®)
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1cupall-purpose flour
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salt and ground black pepper to taste
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½cupmayonnaise
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2tablespoonschile-garlic sauce (such as Sriracha®)
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1tablespoonmirin (Japanese sweet wine)
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½cupcanola oil, or as needed
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½pounduncooked medium shrimp, peeled and deveined
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12(8 inch)flour tortillas
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½medium headred cabbage, cut into small strips
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½bunchcilantro, chopped
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3limes, cut into wedges
Cooking Directions
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To make the batter: Mix beer, flour, salt, and ground black pepper in a bowl until well combined. Let batter sit at room temperature for 1 hour.
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To make the Baja sauce: Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl. Cover and refrigerate until use.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
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Dip shrimp in prepared batter; fry in the hot oil until golden brown, about 2 1/2 minutes. Transfer shrimp with a slotted spoon to a paper towel-lined plate.
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Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
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Fill each tortilla with an even amount of shrimp, Baja sauce, red cabbage, and cilantro. Garnish with lime wedges.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories798 | |
| % Daily Value * | |
| Total Fat 42g |
54% |
| Saturated Fat 6g |
29% |
| Cholesterol 65mg |
22% |
| Sodium 1118mg |
49% |
| Total Carbohydrate 84g |
30% |
| Dietary Fiber 7g |
24% |
| Total Sugars 6g |
|
| Protein 19g |
38% |
| Vitamin C 52mg |
58% |
| Calcium 203mg |
16% |
| Iron 7mg |
37% |
| Potassium 485mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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