CRISPY BAJA SHRIMP TACOS WITH CHIPOTLE MAYO
Food truck-style Baja Shrimp tacos made with crunchy shrimp, sautéed carrots and cabbage, pickled onions, drizzled with homemade chipotle mayo, and topped with queso fresco! A flavor punch in every bite!
Provided by Little Spice Jar
Categories Fish & Seafood
Time 50m
Number Of Ingredients 16
Steps:
- PREP: Place the shrimp in a medium bowl. Toss them with ½ cup of buttermilk and ½ teaspoon of salt; set aside for at least 10 minutes. In a food processor, blend together the chipotle peppers and adobo sauce along with ¼ cup of buttermilk and run the food processor until the peppers break down. Add mayonnaise and pulse the food processor just until the ingredients combine. Do not overmix.
- DREDGE AND FRY: Place the flour and the remaining ½ teaspoon of salt, garlic powder, and smoked paprika in a shallow baking dish; whisk. Pour the remaining ½ cup of buttermilk in a shallow bowl. Place the panko in another shallow baking dish. Take each shrimp from the buttermilk, dredge in flour, then buttermilk, and finally the panko. Place on a clean, flat surface and repeat with the remaining shrimp. In a large cast-iron skillet (or deep fryer) heat 1 inch of oil to 350ºF over medium heat. Fry shrimp in batches until golden, about 2-3 minutes per batch, flipping halfway through. Remove to a paper towel-lined plate.
- SAUTE: In a skillet over medium-high heat, melt the butter. Add the matchstick carrots and saute them for 30 seconds before adding in the cabbage. Season with a pinch of salt and cook to al-dente.
- TACOS: Heat the tortillas in a skillet or over an open flame, if desired. Spoon some of the cabbage mixture in the tortilla, top with fried shrimp, add pickled jalapeños and red onions, fresh cilantro, and crumbled queso fresco as desired. Drizzle with chipotle mayo and serve with lime wedges!
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
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- 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.
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