Crispy Baja Shrimp Tacos

Name: Crispy Baja Shrimp Tacos
Prep time: 20 min
Cook time: 15 min
Yield: 10
Cuisine: American,Mexican,
Ingredients: 1 cup buttermilk; 1/2 cup original; 1 1/2 pounds extra-large (26/30) shrimp peeled and deveined; 1/2 cup flour; 2 tsps kosher salt; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Paprika; 1/2 tsp McCormick® Ground Cumin; 2 eggs; 1 1/4 cups panko breadcrumbs; Vegetable oil for frying; 20 (6-inch) flour tortillas warmed; chipotle; 1 1/2 cups shredded red cabbage; 1 1/2 cups shredded carrots; 3 tbsps fresh lime juice; 2 tbsps olive oil; 2 tbsps chopped fresh cilantro; 1/2 tsp kosher salt; 1/4 tsp McCormick® Pure Ground Black Pepper; Crumbled queso fresco; Chopped avocado; Cilantro laves; Lime wedges

For a fun twist on taco night, look no further than Baja tacos. Warmed tortillas are loaded with spicy, crispy fried shrimp, crunchy cabbage slaw, chopped avocado, queso fresco, and fresh cilantro leaves. A generous drizzle of spicy, smoky Cholula® Chipotle Cremosa Sauce... ReadMore ReadLess

20 min

PREP TIME

15 min

COOK TIME

425

CALORIES

24

INGREDIENTS

Servings: 10 (2-taco)

INGREDIENTS

Baja Shrimp
1 cup buttermilk
1/2 cup Cholula® Original Hot Sauce
1 1/2 pounds extra-large (26/30) shrimp, peeled and deveined
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Ground Cumin
2 eggs
1 1/4 cups panko breadcrumbs
Vegetable oil, for frying
20 (6-inch) flour tortillas, warmed Substitutions available / corn tortillas
Cholula® Chipotle Cremosa Sauce
Slaw
1 1/2 cups shredded red cabbage
1 1/2 cups shredded carrots Substitutions available / matchstick carrots
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
Optional Toppings
Crumbled queso fresco
Chopped avocado
Cilantro laves
Lime wedges

KEY PRODUCTS

INSTRUCTIONS

1 Mix 1/2 cup of the buttermilk and 1/4 cup 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 buttermilk, 1/4 cup 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 of oil in large skillet on medium-high heat until about 350°F. 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. 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.