Description
Crispy comfort food featuring juicy shrimp in soft tortillas with vibrant cabbage and 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.
- Mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate bowl.
- Remove the shrimp from buttermilk, allowing excess to drip off. Dredge each shrimp in seasoned flour, shaking off any excess.
- Dip the floured shrimp back into buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat 1 inch of oil in a large skillet over medium-high heat and fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- Whisk together the mayonnaise, sweet chili sauce, and sriracha in a small bowl.
- Assemble the tacos by placing a handful of shredded cabbage on each tortilla, topping with fried shrimp, drizzling with bang bang sauce, and adding avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
Use fresh shrimp for the best texture and flavor. Adjust the heat level in the sauce to your preference.