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