Baja Fried-Shrimp Tacos Recipe

Name: Baja Fried-Shrimp Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 chipotle in adobo, stemmed; 1/2 cup plus 1 tablespoon buttermilk; Kosher salt and freshly ground pepper; 1 1/2 tablespoons unsalted butter; 1/2 small green cabbage, shredded (about 3 cups); 2 large carrots, shredded; Vegetable oil, for frying; 24 large shrimp (about 1 1/4 pounds), shelled and deveined; 2 cups panko (Japanese bread crumbs); 12 corn tortillas, warmed; 4 pickled jalapenos, thinly sliced; 1/2 small red onion, thinly sliced; 1/2 cup coarsely chopped cilantro leaves; 2 1/2 ounces queso fresco or mild feta, crumbled ( 1/2 cup); Lime wedges, for serving

Servings: persons

1/2 cup mayonnaise
1 chipotle in adobo, stemmed
1/2 cup plus 1 tablespoon buttermilk
Kosher salt and freshly ground pepper
1 1/2 tablespoons unsalted butter
1/2 small green cabbage, shredded (about 3 cups)
2 large carrots, shredded
Vegetable oil, for frying
24 large shrimp (about 1 1/4 pounds), shelled and deveined
2 cups panko (Japanese bread crumbs)
12 corn tortillas, warmed
4 pickled jalapenos, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup coarsely chopped cilantro leaves
2 1/2 ounces queso fresco or mild feta, crumbled ( 1/2 cup)
Lime wedges, for serving

1
In a mini food processor, blend the mayonnaise with the chipotle and 1 tablespoon of the buttermilk.
2
Season with salt and pepper and refrigerate.
3
Heat a large skillet until very hot.
4
Add the butter, cabbage and carrots and cook over high heat until the cabbage is browned in spots, about 2 minutes.
5
Season with salt and pepper and transfer to a bowl.
6
In a large saucepan, heat 2 1/2 inches of vegetable oil to 350.
7
In a medium bowl, toss the shrimp with the remaining 1/2 cup of buttermilk.
8
Put the panko in another bowl.
9
Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch.
10
Drain on paper towels.
11
Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp.
12
Drizzle with the chipotle mayonnaise and sprinkle with some of the pickled jalapenos, red onion, cilantro and queso fresco.
13
Serve with lime wedges.

1552

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 chipotle in adobo, stemmed, 1/2 cup plus 1 tablespoon buttermilk, Kosher salt and freshly ground pepper, and more.

Yes, Baja Fried-Shrimp Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baja Fried-Shrimp Tacos

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