20 min
PREP TIME
15 min
COOK TIME
425
CALORIES
24
INGREDIENTS
Servings: 10 (2-taco)
INGREDIENTS
- Baja Shrimp
- 1 cup (250 milliliters) buttermilk
- 1/2 cup (125 milliliters) Cholula® Original Hot Sauce
- 1 1/2 pounds (750 grams) extra-large (26/30 count) shrimp, peeled and deveined
- 1/2 cup (125 milliliters) flour
- 2 teaspoons (10 milliliters) kosher salt
- 1 teaspoon (5 milliliters) Club House® Garlic Powder
- 1 teaspoon (5 milliliters) Club House® Paprika
- 1/2 teaspoon (2 milliliters) Club House® Ground Cumin
- 2 eggs
- 1 1/4 cups (310 milliliters) panko breadcrumbs
- Vegetable oil, for frying
-
20
(6-inch)
flour tortillas, warmed
![substitution]( "substitution")
Substitutions available
/ corn tortillas
- Cholula® Chipotle Cremosa Sauce
- Slaw
- 1 1/2 cups (375 milliliters) shredded red cabbage
-
1 1/2
cups
(375 milliliters)
shredded
carrots
![substitution]( "substitution")
Substitutions available
/ matchstick carrots
- 3 tablespoons (45 milliliters) fresh lime juice
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (30 milliliters) chopped fresh cilantro
- 1/2 teaspoon (2 milliliters) kosher salt
- 1/4 teaspoon (1 milliliter) Club House® Ground Black Pepper
- Optional Toppings
- Crumbled queso fresco
- Chopped avocado
- Cilantro leaves
- Lime wedges
INSTRUCTIONS
- 1 Mix 1/2 cup (125 ml) of the buttermilk and 1/4 cup (60 ml) of the Original Hot Sauce in medium bowl. Add shrimp, tossing to coat well. Cover and refrigerate 15 minutes.
- 2 Meanwhile, mix flour, salt, garlic powder, paprika and cumin in medium bowl. Whisk remaining 1/2 cup (125 ml) buttermilk, 1/4 cup (60 ml) Original Hot Sauce and eggs in separate medium bowl until well blended. Place panko in shallow dish.
- 3 Remove shrimp from buttermilk marinade mixture (discard remaining marinade). Working in batches, coat shrimp in flour mixture. Dip in buttermilk and egg mixture, and then transfer directly to panko, coating on all sides. Place coated shrimp in single layer on large sheet pan.
- 4 Heat 1 to 2 inches (2 1/2 to 5-cm) of oil in large skillet on medium-high heat until about 350°F (180°C). Meanwhile, for the Slaw, mix all ingredients in large bowl until well blended. Cover and refrigerate until ready to serve.
- 5 Working in batches, fry shrimp about 2 – 3 minutes or until golden, turning halfway through. Remove with a spider or slotted spoon and place on paper towel-lined sheet pan to drain.
-
6
To assemble tacos, spoon slaw into warmed tortillas. Add crispy shrimp and desired toppings. Drizzle generously with Chipotle Cremosa to serve.
Tip: You can make these shrimp in the Air Fryer, too! Spray basket of air fryer with no stick cooking spray. Preheat air fryer on 400°F (200°C). Coat shrimp as directed and spray lightly with no stick cooking spray. Place shrimp in single layer in air fryer basket. Air fry 4 - 5 minutes. Flip shrimp using tongs, spray tops lightly with cooking spray and air fry 4 - 5 minutes longer, just until cooked through and crispy. Repeat with remaining shrimp.
