Description
Crispy shrimp tacos filled with fresh toppings and a delightful Bang Bang sauce, creating an explosion of flavors and textures.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or canola)
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey
- 1 tsp rice vinegar or lime juice
- 1 cup shredded cabbage (green or purple)
- ½ cup shredded carrots
- 2 tbsp chopped green onions
- 1 tbsp lime juice
- Salt and pepper to taste
- 6-8 small flour or corn tortillas (warmed)
- Fresh cilantro, chopped
- Lime wedges
- Optional: diced avocado, pickled onions, or extra chili sauce
Instructions
- Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice in a small bowl to create the Bang Bang Sauce. Set it aside.
- Soak the cleaned shrimp in buttermilk for 10–15 minutes.
- In another bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and black pepper. Dredge the marinated shrimp in this mixture until well coated.
- Heat about ½ inch of oil in a skillet over medium-high heat, and fry the shrimp in batches for 2–3 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate.
- Toss the crispy shrimp with half of the Bang Bang Sauce in a large bowl.
- In a small bowl, mix together the shredded cabbage, carrots, green onions, lime juice, salt, and pepper. Let sit for 5–10 minutes.
- Warm the tortillas, fill each with slaw and Bang Bang shrimp, drizzle with the remaining sauce, and garnish with cilantro, lime wedges, and optional toppings.
Notes
For a lighter version, consider using baked or air-fried shrimp. You can also customize the heat level by adjusting the sriracha in the sauce.