Description
Crispy Bang Bang Shrimp nestled in warm tortillas, topped with fresh cabbage and a spicy creamy sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove shrimp from buttermilk, allowing excess to drip off. Dredge in the seasoned flour, shaking off excess.
- Dip the floured shrimp back into buttermilk, then coat with panko breadcrumbs, pressing to stick.
- Heat 1 inch of oil in a skillet over medium-high heat. Fry shrimp in batches until golden brown, 2-3 minutes per side, then drain on paper towels.
- Whisk together mayonnaise, sweet chili sauce, and sriracha in a bowl.
- Assemble tacos by placing shredded cabbage on each tortilla, adding fried shrimp, drizzling with sauce, and topping with avocado slices.
- Serve with lime wedges on the side.
Notes
Experiment with spice levels and add fresh herbs for extra flavor.