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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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (25%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 87.2mg||27 %|
|Sodium 1527mg||53 %|
|Potassium 891.4mg||23 %|
|Total Carbohydrate 137.7g||41 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 122.3g|
|Protein 32.2g||46 %|
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Calories per serving: 892
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