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Baja-Style Fried Shrimp Tacos

Layers of freshly fried shrimp, shredded cabbage, pico de gallo with a drizzle of chipotle mayo can make any day feel like Taco Tuesday.
Cook Time 2 minutes
Servings 24 tacos


  • 24 Pioneer® White Wings® Tortilla De Oro balls (213975), thawed
  • 2 lbs. Pioneer® Seafood Breader (216560)
  • 8 Roma tomatoes, diced
  • ½ bunch Cilantro, chopped
  • 1 Red onion, small diced
  • 2 Limes, juiced
  • ½ head Cabbage, thinly sliced
  • 8 oz. Mayo
  • 2 Chipotle en adobo, puréed
  • 2 lbs. Shrimp, medium, peeled and deveined


  • Preheat deep fryer to 350℉.
  • Press and cook the thawed Pioneer® White Wings® Tortilla de Oro dough balls and hold in an air-tight container to keep warm.
  • For the pico de gallo, toss together the tomatoes, cilantro, and red onion in a large bowl.  Season with the lime juice and salt to taste. Set aside.
  • In a separate bowl, toss the cabbage with a pinch of salt. Set aside.
  • To make the chipotle mayo, whisk together the mayo and chipotle purée in a separate bowl.  Put the chipotle mayo into a squeeze bottle. 
  • In a separate bowl, add about 2 lbs. of Pioneer® Seafood Breader to dust the shrimp in, reserving the remainder for another use, then shake off the excess. In batches, fry the shrimp for 2–3 minutes, until crisp.
  • To build the tacos, layer the tortillas with shredded cabbage, freshly fried shrimp, pico de gallo, and then top with a drizzle of chipotle mayo.