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.