Baja Shrimp Tacos

Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.

Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.

Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.

Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.