Baja Shrimp Tacos

Baja Shrimp Tacos
Staff Writer
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
545
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.

 

Nutritional Facts

Total Fat
28g
40%
Sugar
6g
7%
Saturated Fat
7g
29%
Cholesterol
20mg
7%
Carbohydrate, by difference
60g
46%
Protein
19g
41%
Vitamin A, RAE
802µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
125mg
100%
Vitamin K (phylloquinone)
173µg
100%
Calcium, Ca
428mg
43%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
210µg
53%
Iron, Fe
9mg
50%
Magnesium, Mg
226mg
71%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
451mg
64%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
1178mg
79%
Thiamin
1mg
91%
Water
419g
16%
Zinc, Zn
3mg
38%

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.