fill a medium sauce pot with oil 4-5" deep. Heat on high til almost smoking then reduce heat to medium-high

Combine all the slaw ingredients except the slaw into a large bowl and whisk thoroughly to combine into the dressing. Add the slaw and toss to coat.

Cover the bowl of slaw and refrigerate at least 2 hours

Combine the beer, flour and optional chipotle powder in a medium mixing bowl. Whisk until smooth.

Toss the shrimp in the batter until fully coated. Fry in batches 4-6 minutes until the batter is golden brown. Remove and drain and set aside

Serve shrimp in corn tortillas with the slaw, topped with crema, fire sauc, cilantro and lime juice