Baja Shrimp Tacos

Baja Shrimp Tacos
5 from 1 ratings
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.
  • 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 cup 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 cup panko breadcrumbs
  • 12 corn tortillas, warmed
  • 4 pickled jalapeƱos, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup coarsely chopped cilantro leaves
  • 1/2 cup store-bought pesto
  • 2 tablespoon toasted sesame seeds
  • lime wedges, for serving
  1. 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 jalapeƱos, red onion, cilantro, and toasted sesame seeds. Serve with lime wedges.