Recipes

Baja Fried-Shrimp Tacos

Name: Baja Fried-Shrimp Tacos
Total time: 50 min
Ingredients: 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, for frying; 24 large shrimp (about 1 1/4 pounds), shelled and deveined; 2 cups panko (Japanese bread crumbs); 12 corn tortillas, warmed; 4 pickled jalapeños, 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, for serving

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For his taco truck, chef Michael Rypka created a menu of amped-up street food that utilizes his deep fryer: fried avocado tacos, fried chicken tacos and Baja fried-shrimp tacos filled with crispy jumbo shrimp and warm cabbage slaw dressed with a tangy chipotle sauce. More Shrimp Recipes

By Michael Rypka

Updated on January 21, 2016

Total Time:

50 mins

Yield:

4

Ingredients

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, for frying
24 large shrimp (about 1 1/4 pounds), shelled and deveined
2 cups panko (Japanese bread crumbs)
12 corn tortillas, warmed
4 pickled jalapeños, 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, for serving

Directions

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 jalapeños, red onion, cilantro and queso fresco. Serve with lime wedges.