Step 1

If making coleslaw from scratch, we recommend making it at least an hour in advance to chill. If using store bought, proceed to next step.

Step 2

Remove the stems from chipotle peppers and scoop out the seeds. Add to a small blender or food processor along with other chipotle mayo ingredients. Blend until smooth.

Step 3

In a medium sized bowl, mix flour, baking powder and seasonings until well combined. Gradually stir in beer.

Step 4

Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350°F.

Step 5

Dredge the shrimp in batter, then fry in preheated oil till nicely golden brown, about 2 minutes per side. Fry in batches if necessary. Remove to a paper towel lined plate or wire rack.

Step 6

Load tortillas with coleslaw, shrimp and avocado. Add a drizzle of chipotle mayo, garnish with chopped cilantro, and serve with lime wedges.