For the tortillas: In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir well to ensure the ingredients are evenly distributed.

Add the vegetable oil to the dry ingredients. Use a fork or your fingers to incorporate the oil into the flour mixture until it resembles coarse crumbs.

Gradually pour in the warm water while stirring the mixture with a spoon or your hands. Continue mixing until a dough forms. If the dough feels too dry, you can add a little more water, a tablespoon at a time, until the dough comes together.

Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 2-3 minutes until it becomes smooth and elastic.

Divide the dough into 10 equal portions. Roll each portion into a smooth ball and place them on a plate or baking sheet. Cover the dough balls with a clean kitchen towel and let them rest for about 15-20 minutes.

After the resting period, take one dough ball at a time and flatten it with your hands. Using a rolling pin, roll out each dough ball into a thin, round tortilla, about 6-8 inches in diameter. If the dough sticks to the rolling pin or the surface, dust lightly with flour.

Heat a non-stick skillet or griddle over medium-high heat. Once hot, place one tortilla onto the skillet and cook for about 30-45 seconds on each side, or until light golden brown spots appear. You can gently press down on the tortilla with a spatula while cooking to help it puff up.

As each tortilla finishes cooking, transfer it to a plate and cover with a clean kitchen towel to keep them warm and soft. Repeat the process with the remaining dough balls until all the tortillas are cooked.

Serve the freshly made flour tortillas warm, as a side to your favorite Mexican dishes or use them as wraps for tacos, burritos, quesadillas, or any other filling of your choice.

For the slaw: Add ingredients to a bowl and mix. Taste and adjust amounts to your liking!

For the sauce: Add ingredients to a bowl and mix. Taste and adjust to your liking!

For the Shrimp: Mix dry ingredients in a large mixing bowl.

Slowly add beer and whisk until a thin enough batter forms to stick to your finger in a thin layer.

Add shrimp to ½ cup flour and coat lightly.

Shake off excess and add coated shrimp to batter mixture.

Heat deep pot of vegetable oil to 325 F.

Carefully add battered shrimp, in small batches, to the oil.

Fry until golden brown (~2.5 min).

Remove and drain on a wire rack. Salt immediately.

For the assembly: Assemble tacos and top with cilantro!