Baja Fried-Shrimp Tacos

• 1/2 cup mayonnaise
• 1 chipotle in adobo, stemmed
• 1/2 cup plus 1 tablespoon buttermilk
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons unsalted butter
• 1/2 small green cabbage, shredded (about 3 cups)
• 2 large carrots, shredded
• Vegetable oil, for frying
• 24 large shrimp (about 1 1/4 pounds), shelled and deveined
• 2 cups panko (Japanese bread crumbs)
• 12 corn tortillas, warmed
• 4 pickled jalapenos, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup coarsely chopped cilantro leaves
• 2 1/2 ounces queso fresco or mild feta, crumbled ( 1/2 cup)
• Lime wedges, for serving

1. In a mini food processor, blend the mayonnaise with the chipotle and 1 tablespoon of the buttermilk.
2. Season with salt and pepper and refrigerate.
3. Heat a large skillet until very hot.
4. Add the butter, cabbage and carrots and cook over high heat until the cabbage is browned in spots, about 2 minutes.
5. Season with salt and pepper and transfer to a bowl.
6. In a large saucepan, heat 2 1/2 inches of vegetable oil to 350.
7. In a medium bowl, toss the shrimp with the remaining 1/2 cup of buttermilk.
8. Put the panko in another bowl.
9. Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch.
10. Drain on paper towels.
11. Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp.
12. Drizzle with the chipotle mayonnaise and sprinkle with some of the pickled jalapenos, red onion, cilantro and queso fresco.
13. Serve with lime wedges.

mayonnaise, buttermilk, kosher salt, unsalted butter, green cabbage, carrots, vegetable oil, shrimp, corn tortillas, red onion, cilantro leaves, queso fresco, lime wedges

Taken from www.foodandwine.com/recipes/baja-fried-shrimp-tacos (may not work)