Baja Fried-Shrimp Tacos

Ready in 45 minutes

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Top-ranked recipe named "Baja Fried-Shrimp Tacos"


Ingredients

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1/2 cup mayonnaise
1 chipotle in adobo; stemmed
1/2 cup plus 1 tablespoon buttermilk
Kosher; salt and freshly ground pepper
1 1/2 tablespoons unsalted butter
1/2 small green cabbage; shredded (about 3 cups)
2 large carrots; shredded
Vegetable; oil
24 large shrimp; (about 1 1/4 pounds), shelled and deveined
2 cups panko; (Japanese bread crumbs)
12 corn tortillas; warmed
4 pickled jalape´┐Żos; thinly sliced
1/2 small red onion; thinly sliced
1/2 cup coarsely chopped cilantro leaves
2 1/2 ounces queso fresco or mild feta; crumbled ( 1/2 cup)
Lime; wedges

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 2279 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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