 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
From Southern Living, Sept. 2009 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.
|
|