One of the first blogger meet and greets I attended was held at Chuy’s with a group of Charlotte area bloggers. We had the most fun tasting food and drinks, not to mention chatting and laughing all night.
The minute I read the description for the Baja Shrimp Tacos I knew I had to order them. “Baja Tacos – Freshly made flour tortillas with your choice of lightly battered and fried fish or shrimp, cilantro, red cabbage and Creamy Jalapeno sauce”. So simple, yet it appealed to me right away.
My mouth watered when the plate was delivered. They looked so yummy!
And they didn’t disappoint! The tacos were excellent. I wanted to go back for lunch the next day, and the day after that and the day after that! But that wasn’t an option. Chuy’s is easily 30-40 minutes away from my home, so no quick takeout for me! Finally, a few weeks later I was able to take my husband to Chuy’s for lunch and once again, the Baja Shrimp Tacos were just amazing. And once again, I was craving them the very next day… my stomach is growling right now as I type this!
I started playing around with some recipes trying to create a similar Baja Shrimp Taco at home and I think this is a good substitute when I am craving Chuy’s but can’t get out to enjoy it.
- Vegetable oil, for frying
- 1/2 cup of buttermilk
- 48 medium shrimp (1 1/2 to 2 pounds), shelled and deveined
- 2 1/2 cups panko (Japanese bread crumbs)
- Freshly ground pepper, to taste (I like a lot of pepper)
- Optional: ground chipotle pepper, to taste
- 12 flour tortillas, warmed
- 4 pickled jalapenos, thinly sliced
- 8 oz queso fresco or mild feta, crumbled
- Small red cabbage, shredded
- Shredded lettuce
- Chuy's Creamy Jalapeno Lime Sauce (make ahead, recipe below)
- Lime wedges, for serving
Prepare the fried shrimp:
- In a large saucepan, heat 2 1/2 inches of vegetable oil to 350 degrees F.
- In a medium bowl, toss the shrimp with 1/2 cup of buttermilk.
- Put the panko, fresh ground & chipotle pepper in another bowl.
- Coat each shrimp with the panko mixture and fry in batches until golden, about 2 minutes per batch.
- Drain on paper towels. Do not overcook!
To assemble the tacos:
- Spoon some of the cabbage and lettuce into the center of each tortilla and top with 4 fried shrimp.
- Drizzle with the Jalapeno Cream Sauce and sprinkle with some of the pickled jalapenos and queso fresco.
- Serve with lime wedges.
Amount Per Serving: Calories: 506Total Fat: 33gSaturated Fat: 5gTrans Fat: 0gCholesterol: 101mgSodium: 949mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 17g
- 1 1/2 cups ranch dressing
- 1/8 cup green chile, roasted, peeled and seeded (canned is fine)
- 1/2 cup pickled jalapenos
- 3/4 tablespoon lime juice, fresh
- 1 1/2 tablespoons fresh cilantro, chopped [I only used 1/2 a tablespoon because I'm not a fan (Team cilantro tastes like soap)]
- 1 Roma tomato, diced, seeded
- Pulse all ingredients in a blender, until smooth.
- Chill and use as needed.
- Keeps in fridge for up to two weeks.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 48Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gCholesterol: 3mgSodium: 102mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g