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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.

  • SERVINGS 24

INGREDIENTS

1. 24 Pioneer® White Wings® Tortilla De Oro balls (213975), thawed
2. 2 lbs. Pioneer® Seafood Breader (216560)
3. 8 Roma tomatoes, diced
4. ½ bunch Cilantro, chopped
5. 1 Red onion, small diced
6. 2 Limes, juiced
7. ½ head Cabbage, thinly sliced
8. 8 oz. Mayo
9. 2 Chipotle en adobo, puréed
10. 2 lbs. Shrimp, medium, peeled and deveined

INSTRUCTIONS

1. Preheat deep fryer to 350°F.
2. Press and cook the thawed Pioneer® White Wings® Tortilla de Oro dough balls and hold in an air-tight container to keep warm.
3. 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.
4. In a separate bowl, toss the cabbage with a pinch of salt. Set aside.
5. 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.
6. 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.
7. To make the chipotle mayo, whisk together the mayo and chipotle purée in a separate bowl. Put the chipotle mayo into a squeeze bottle.

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