Make coleslaw up to 24 hours in advance to jump-start this recipe.
1 pound unpeeled, large raw shrimp (31/35 count)
1 cup tempura batter mix
¾ cup cold light beer
2 teaspoons fajita seasoning mix
12 (6-inch) fajita-size flour tortillas, warmed
chopped tomatoes, diced avocados, chopped fresh cilantro
Peel shrimp; devein, if desired.
Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
Pour oil to depth of 2 inches into a Dutch oven; heat to 325°. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1 to 2 minutes on each side or until golden; drain on a wire rack over paper towels.
Serve in warm tortillas with Mexi-Coleslaw Mix and desired toppings.
Note: We tested with McCormick Golden Dipt Tempura Seafood Batter Mix.
Tempura Shrimp Salad: Omit tortillas. Prepare 2 batches of Mexi-Coleslaw Mix as directed. Proceed with Tempura Shrimp Tacos recipe as directed through Step Place Mexi-Coleslaw Mix in a serving bowl; top with shrimp. Serve with desired topping