15 Minute Beer battered Shrimp Tacos

INGREDIENTS (you may have most items already in your pantry or fridge) mayonnaise Dijon mustard apple cider vinegar sugar salt onion powder celery seeds bag coleslaw mix raw shrimp egg flour cornstarch Dash of pepper baking powder oil seasoned salt beer soft tortillas

In a medium bowl, stir together the mayonnaise, mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds.

Add the coleslaw, or broccoli slaw mix, and toss until well coated. Chill in the refrigerator while you make the tacos. Toss again right before serving the tacos.

Beat the egg well. Add pepper, baking powder, oil, and seasoned salt and mix well.

Add the flour, baking powder, and cornstarch and pour in the beer a little at a time until it reaches thick batter-type constancy. Mix thoroughly. Let it rest for about 5 minutes.

Dip shrimp into the batter, allow the excess to drip off, and immediately place the shrimp in the hot oil. Let the shrimp cook, attended until one side is puffed and golden, about 2 minutes. Use tongs and turn them over and cook until golden on the other side, about 2 minutes more.

Place tortilla shells over an open flame and watch the bottom closely. They brown really fast, about 30 seconds. Use a pair of tongs to turn it over and brown the second side. Again, watch the bottom closely so it doesn’t get too blackened. 

Fill each taco shell with some coleslaw and shrimp.

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