Crispy Baja Shrimp Tacos with Chipotle Mayo

Instructions

1. 1. 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.

1. 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.
2. 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.
3. 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 wedgesHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG