Description
Crispy shrimp tacos with fresh cabbage and a spicy bang bang sauce, perfect for any gathering.
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 to tenderize and flavor them.
- In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk and coat with panko breadcrumbs, pressing gently to adhere.
- Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, approximately 2-3 minutes per side. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust to your preferred heat level.
- To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
For added crunch, consider garnishing with fresh cilantro or sesame seeds. Adjust the sriracha to taste for spice level.