Baja Shrimp Tacos Recipe


Nutrition

Cal/Serving: 1,928
Daily Value: 96%
Servings: 3

High-Fiber, Low-Carb
Fat157g242%
Saturated9g45%
Trans1g0%
Carbs97g32%
Fiber15g61%
Sugars14g0%
Protein41g82%
Cholesterol255mg85%
Sodium1497mg62%
Calcium446mg45%
Magnesium173mg43%
Potassium1122mg32%
Iron4mg23%
Zinc4mg28%
Vitamin A9297IU186%
Vitamin C166mg277%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg16%
Niacin (B3)7mg33%
Vitamin B61mg56%
Folic Acid (B9)121µg30%
Vitamin B122µg37%
Vitamin D0µg0%
Vitamin E30mg150%
Vitamin K95µg119%
Fatty acids, total monounsaturated87g0%
Fatty acids, total polyunsaturated23g0%
Have a question about the nutrition data? Let us know.

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Ole Restaurant

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.

5
Ratings2

INGREDIENTS

  • 1/2 cup mayonnaise
  • 3 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
  • 2 large carrots, shredded
  • 1 tablespoon white vinegar
  • Vegetable oil, for frying
  • 1 1/4 pounds large shrimp, shelled and deveined
  • 2 cups panko breadcrumbs
  • 12 corn tortillas, warmed
  • 4 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

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.

 

Recipe Details

Servings: 3

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