- ½ cup mayonnaise
- 1 chipotle in adobo, stemmed
- Kosher salt
- Freshly ground black pepper
- 1 cup chopped mixed peppers
- Vegetable oil, for frying
- 24 large shrimp (about 1 ¼ pounds), shelled and deveined
- 2 cups panko
- 12 street taco tortillas, warmed
- 1 avocado, pitted and sliced
- Quick pickled red onions
- ½ cup coarsely chopped cilantro leaves
Preheat the oven to 450°F.
In a mini food processor, blend the mayonnaise with the chipotle. Season with salt and pepper and refrigerate until ready to use.
Heat a large, ovenproof skillet until very hot. Add mixed peppers and some vegetable oil and fry until tender. Season with salt and pepper and transfer to a bowl.
In a medium bowl, toss the shrimp with half of the chipotle mayonnaise. Put the panko in another bowl. Coat each shrimp with the panko and arrange in a single layer in the ovenproof skillet. Bake for 6-8 minutes or until the shrimp is fully pink.
Spoon some of the cooked chopped pepper, sliced avocado, and pickled red onion into the center of each tortilla and top with 2 oven fried shrimp. Drizzle with the chipotle mayonnaise and sprinkle with some of the cilantro. Serve hot.
- Yields: 3-4 servings
- Preparation Time: 40 minutes