Baja Shrimp Tacos

Ingredients

  • 1/2 Cup  mayonnaise
  • chipotle peppers in adobo, stemmed
  •   Zest from 1 lemon
  • 1/2 Cup  buttermilk, plus 1 tablespoon
  •   Kosher salt and freshly ground black pepper, to taste
  • 3 Cups  shredded green cabbage
  • large carrots, shredded
  • 1 Tablespoon  white vinegar
  •   Vegetable oil, for frying
  • 1 1/4 Pound  large shrimp, shelled and deveined
  • 2 Cups  panko breadcrumbs
  • 12  corn tortillas, warmed
  • pickled jalapeños, thinly sliced
  • 1/2  small red onion, thinly sliced
  • 1/2 Cup  coarsely chopped cilantro leaves
  • 1/2 Cup  store-bought pesto
  • 2 Tablespoons  toasted sesame seeds
  •   Lime wedges, for serving

While there are always a few extra steps when making Baja fish tacos, this shrimp recipe from Olé Restaurant Group is packed with so many exciting flavors that it can't be missed.

Directions

In a food processor, blend the mayonnaise with the chipotle, 1 tablespoon of buttermilk, and the lemon zest. Season with salt and pepper and refrigerate.

In a large salad bowl,  add  the shredded cabbage and carrots. Season with white vinegar, salt and pepper and set aside.

In a large saucepan, heat 2 1/2 inches of vegetable oil to 350 degrees. In a medium bowl, toss the shrimp with the 1/2 cup of buttermilk. Put the panko in another bowl. Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch. Drain on paper towels.

Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp. Drizzle with the chipotle mayonnaise, pesto, and sprinkle with some of the pickled jalapeños, red onion, cilantro, and toasted sesame seeds.

Serve with lime wedges.

 

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...