Baja Shrimp Tacos


  • 1/2 Cup  mayonnaise
  • 3 s  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 s  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 s  corn tortillas, warmed
  • 4 s  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.


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.


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