• Make the chipotle coleslaw. Using a knife or a mandolin carefully slice/shred the red and green cabbage. Add it to a large bowl with the carrots. 
• Add all the coleslaw dressing ingredients to a small food processor and blend until creamy. Give it a taste, adjust as needed (add more mayo salt or pepper as needed). Pour the dressing over the shredded cabbage/carrot mix and mix well to ensure everything it coated. Store in the fridge until ready to serve.
• Pat the shrimp dry with paper towel and place in a large bowl. In a small bowl add all the seasonings together and whisk well. Add half of the seasoning to the shrimp. Toss well. Add one egg (or 1/4 cup of buttermilk if using) and mix well. Add the flour into the bowl with the shrimp, mix well again. 
• In a shallow bowl, add the panko and the other half of the mixed seasonings, whisk it together. 
• Grab a baking sheet lined with parchment (just to hold the coated shrimp as we work). Take an egg/flour wash shrimp, dredge in the panko well to ensure it's evenly coated. Add to the parchment paper until all shrimps are done.

Cook the Baja Shrimp

• For the stove top: Add 1/4 cup canola or avocado oil to a heavy bottomed skillet. Heat on medium/high. When the oil is heated, quickly add in shrimp one at a time to fill the pan, do not overlap the shrimp. Cook for 4 minutes each side, remove. Place cooked shrimp on a plate. Repeat this process until all shrimp is cooked and crispy. 

  See notes for air frying instructions.
• When the crispy shrimp is finished, add 3-4 to a warmed corn tortillas and top with chipotle coleslaw, diced jalapeños, cotija and cilantro, repeat as needed. Enjoy hot and crispy.