Baja Shrimp Taco with Sriracha Mayo

April 25, 2018

Author Notes: 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

Serves: 4


  • 1 large red onion
  • 1 tablespoon butter
  • 1 1/2 cups cabbage
  • 1 cup matchstick carrots
  • 1/2 cup buttermilk
  • 1 - 1 1/2 pounds large shrimp
  • 1/2 cup all-purpose flour
  • 1 1/4 cups panko breadcrumbs
  • Oil, for frying
  • Flour or Corn Tortillas
  • Jalapeno peppers
  • Fresh cilantro leaves
  • Queso fresco
In This Recipe


  1. 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.
  2. 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.
  3. 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.
  4. 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!

More Great Recipes:

Reviews (1) Questions (0)

1 Review

Julie D. May 6, 2018
So... recipe calls for red onions, but in the assembly instructions calls for “pickled red onions.” Perhaps there’s a step missing?