Baja Shrimp Tacos

Staff Writer
Baja Shrimp Tacos
Ole Restaurant

Baja Shrimp Tacos

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.

3
Servings
2269
Calories Per Serving
Deliver Ingredients

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 Pound 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.

 

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
192g
100%
Sugar
14g
N/A
Saturated Fat
21g
100%
Cholesterol
268mg
89%
Protein
48g
97%
Carbs
99g
33%
Vitamin A
1273µg
100%
Vitamin B12
2µg
38%
Vitamin B6
1mg
58%
Vitamin C
132mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
35mg
100%
Vitamin K
534µg
100%
Calcium
718mg
72%
Fiber
16g
64%
Folate (food)
183µg
N/A
Folate equivalent (total)
183µg
46%
Iron
8mg
47%
Magnesium
270mg
67%
Monounsaturated
114g
N/A
Niacin (B3)
8mg
40%
Phosphorus
1096mg
100%
Polyunsaturated
47g
N/A
Potassium
1421mg
41%
Riboflavin (B2)
0.4mg
26.1%
Sodium
3261mg
100%
Thiamin (B1)
0.4mg
25.5%
Trans
0.9g
N/A
Zinc
6mg
41%

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