Wow your guests and make this recipe your Cinco de Mayo staple topped with the subtly spicy Sriracha Mayo from Lee Kum Kee and sautéed cabbage. —Foodie
What You'll Need
large red onion
1 1/2 cups
1 - 1 1/2 pounds
1 1/4 cups
Oil, for frying
Flour or Corn Tortillas
Fresh cilantro leaves
To make the sautéed cabbage: Heat a skillet until very hot. Add the butter, cabbage and carrots and cook over high heat for just 1 minute. Set aside.
To make the panko crusted shrimp: In a medium bowl, toss the shrimp in ½ cup of buttermilk and ½ teaspoon of salt. In a shallow baking dish, combine the flour and remaining ½ teaspoon of salt. In a small bowl, pour the remaining ½ cup buttermilk. In another shallow baking dish, pour out the panko breadcrumbs. Start by dipping the shrimp in flour, then the buttermilk and finally the panko.
In a large saucepan, heat 1 inch of oil 350. Fry shrimp in batches until golden, about 2 minutes per batch. Drain on paper towels.
To assemble the Baja Shrimp Tacos: Heat up the tortillas in a skillet.Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp.Sprinkle with jalapenos, pickled red onions, cilantro and queso fresco.Drizzle with the Lee Kum Kee Sriracha Mayo.Serve tacos with lime wedges.Enjoy!