Baja Fried-Shrimp Tacos
|1 chipotle in adobo; stemmed|
|1/2 cupplus 1 tablespoon buttermilk|
|Kosher; salt and freshly ground pepper|
|1 1/2 tablespoonsunsalted butter|
|1/2 smallgreen cabbage; shredded (about 3 cups)|
|2 largecarrots; shredded|
|24 largeshrimp; (about 1 1/4 pounds), shelled and deveined|
|2 cupspanko; (Japanese bread crumbs)|
|12 corn tortillas; warmed|
|4 pickled jalape�os; thinly sliced|
|1/2 smallred onion; thinly sliced|
|1/2 cupcoarsely chopped cilantro leaves|
|2 1/2 ounces queso fresco or mild feta; crumbled ( 1/2 cup)|
Baja Fried-Shrimp Tacos Preparation
In a mini food processor, blend the mayonnaise with the chipotle and 1 tablespoon of the buttermilk. Season with salt and pepper and refrigerate.
Heat a large skillet until very hot. Add the butter, cabbage and carrots and cook over high heat until the cabbage is browned in spots, about 2 minutes. Season with salt and pepper and transfer to a bowl.
In a large saucepan, heat 2 1/2 inches of vegetable oil to 350?. In a medium bowl, toss the shrimp with the remaining 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 and sprinkle with some of the pickled jalape?os, red onion, cilantro and queso fresco. Serve with lime wedges.
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