Baja Shrimp Taco with Sriracha Mayo

How to make it

1. To make the sautéed cabbage: Heat a skillet until very hot.  Add the butter, cabbage and carrots and cook over high heat for just 1 minute. Set aside.  
2. To make the panko crusted shrimp: In a medium bowl, toss the shrimp in ½ cup of buttermilk and ½ teaspoon of salt.  In a shallow baking dish, combine the flour and remaining ½ teaspoon of salt.  In a small bowl, pour the remaining ½ cup buttermilk.  In another shallow baking dish, pour out the panko breadcrumbs.  Start by dipping the shrimp in flour, then the buttermilk and finally the panko. 
3. In a large saucepan, heat 2.5 cm of oil to 177°C(350°F).  Fry shrimp in batches until golden, about 2 minutes per batch.  Drain on paper towels.

4. To assemble the Baja Shrimp Tacos: Heat up the tortillas in a skillet.Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp.Sprinkle with jalapenos, pickled red onions, cilantro and queso fresco.Drizzle with the Lee Kum Kee Sriracha Mayo.Serve tacos with lime wedges.Enjoy!