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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1068g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 628 (28%)|
|Amt Per Serving||% DV|
|Total Fat 69.8g||93 %|
|Saturated Fat 23.5g||118 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 147.8mg||45 %|
|Sodium 1909.2mg||66 %|
|Potassium 1820.4mg||48 %|
|Total Carbohydrate 369.3g||109 %|
|Dietary Fiber 47g||188 %|
|Sugars, other 322.4g|
|Protein 59.8g||85 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2279
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