Baja Fried-Shrimp Tacos

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1/2 cup mayonnaise

1 chipotle in adobo, stemmed

1/2 cup plus 1 tablespoon buttermilk

Kosher salt and freshly ground pepper

1 1/2 tablespoons unsalted butter

1/2 small green cabbage, shredded (about 3 cups)

2 large carrots, shredded

Vegetable oil, for frying

24 large shrimp (about 1 1/4 pounds), shelled and deveined

2 cups panko (Japanese bread crumbs)

12 corn tortillas, warmed

4 pickled jalapeƱos, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup coarsely chopped cilantro leaves

2 1/2 ounces queso fresco or mild feta, crumbled ( 1/2 cup)

Lime wedges, for serving

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