Teriyaki Tempura Shrimp Tacos



  1. Place shrimp in deep fryer until golden brown with an internal temperature of 145°F and drain.
  2. Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
  3. Fill each tortilla with 3 shrimp, drizzle with 1 tablespoon of Sweet Teriyaki Wing Sauce & Glaze (SJ2349HA) and top with 1 ounce of Ken’s Mexi-Slaw.
  4. Serve with a fresh lemon wedge.