Baja Shrimp Tacos

Ingredients

• 1/2 cup mayonnaise
• 3 chipotle peppers in adobo, stemmed
• zest from 1 lemon
• 1/2 cup buttermilk, plus 1 tablespoon
• kosher salt and freshly ground black pepper, to taste
• 3 cup shredded green cabbage
• 2 large carrots, shredded
• 1 tablespoon white vinegar
• vegetable oil, for frying
• 1 1/4 pound large shrimp, shelled and deveined
• 2 cup panko breadcrumbs
• 12 corn tortillas, warmed
• 4 pickled jalapeños, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup coarsely chopped cilantro leaves
• 1/2 cup store-bought pesto
• 2 tablespoon toasted sesame seeds
• lime wedges, for serving

Directions

1. In a food processor, blend the mayonnaise with the chipotle, 1 tablespoon of buttermilk, and the lemon zest. Season with salt and pepper and refrigerate.
3. In a large salad bowl, add the shredded cabbage and carrots. Season with white vinegar, salt and pepper and set aside.
5. In a large saucepan, heat 2 1/2 inches of vegetable oil to 350 degrees. In a medium bowl, toss the shrimp with the 1/2 cup of buttermilk. Put the panko in another bowl. Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch. Drain on paper towels.
7. Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp. Drizzle with the chipotle mayonnaise, pesto, and sprinkle with some of the pickled jalapeños, red onion, cilantro, and toasted sesame seeds.
9. Serve with lime wedges.