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
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
In This Recipe
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!