Baja California-Style Shrimp Tacos

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Votes: 1
Rating: 5
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Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Chipotle Mayo Sauce
  • 1 cup Mayonnaise
  • 4 tablespoons chipotle peppers plus 2 tablespoons adobo sauce (the liquid the peppers are packed with)
  • 1 teaspoon salt
  • For the Shrimp
  • 1/2 cup buttermilk
  • 1 teaspoon sea salt
  • 1 pound large shrimp tails off
  • 1/2 cup all-purpose flour
  • cup panko breadcrumbs
  • 1 teaspoon salt
  • 1 cup canola oil for frying
  • Assembling the Baja Shrimp Tacos
  • 8 flour tortillas
  • 1/2 white cabbage thinly sliced
  • 1/2 large red onion thinly sliced
  • 2 jalapeño peppers cut into thin slices
  • 1 cup fresh cilantro leaves chopped
  • 1 cup queso fresco crumbled
Difficulty:
These tacos are crunchy, tangy, zesty - just perfect!

This recipe is super easy to make, and doesn't require any special talents to make it! The freshness of the shrimp blends perfectly with the chipotle sauce and it makes me feel like I'm right by the beach!

Directions

For the Chipotle Mayo
  1. With a spoon, mix the mayonnaise with the chipotle peppers, adobo sauce, and salt. Refrigerate until tacos are ready.
For the Panko Crust Shrimp
  1. Bring a deep skillet to medium-high heat and add the oil.
  2. In a shallow dish, toss flour.
  3. In a small bowl, pour buttermilk.
  4. In another shallow dish, pour out the panko breadcrumbs.
  5. Start by dipping the shrimp in flour, then buttermilk and finally bread crumbs.
  6. Fry shrimp in batches until golden, about 2 minutes per batch. Drain on paper towels.
Assemble the Tacos
  1. Heat up the tortillas in a skillet.
  2. Spoon cabbage into the center of each tortilla and top with 3 fried shrimp.
  3. Drizzle with chipotle mayo and sprinkle jalapeños, onions, cilantro and queso fresco. Serve with lime wedges.

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Votes: 1
Rating: 5
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