Description
Crispy shrimp tacos with vibrant slaw and a creamy, spicy bang bang sauce.
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 & 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
- Prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar in a small bowl. Set aside.
- Marinate the shrimp in buttermilk for 10–15 minutes.
- Mix cornstarch, all-purpose flour, garlic powder, paprika, salt, and pepper in another bowl to create the coating.
- Dredge marinated shrimp in the dry mixture, ensuring a good coating.
- Heat oil in a skillet over medium-high heat and fry shrimp in batches for 2–3 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate.
- Toss the fried shrimp with half of the bang bang sauce.
- Prepare the slaw by mixing cabbage, carrots, green onions, lime juice, salt, and pepper in a bowl.
- Warm tortillas, then fill each with slaw and crispy shrimp. Drizzle with remaining bang bang sauce and garnish with cilantro and lime wedges.
Notes
Ensure oil is at the right temperature for crispy shrimp. Customize the bang bang sauce per personal taste.