Bang Bang Shrimp Tacos (Printable Version)
Crispy shrimp tacos drizzled with sweet creamy chili sauce, served with a tangy cabbage slaw in warm corn tortillas.
# Ingredients:
01 -
½ cup vegetable oil
02 -
1 cup buttermilk
03 -
¾ cup all-purpose flour
04 -
½ cup cornstarch
05 -
1 large egg
06 -
1 tablespoon hot sauce
07 -
Kosher salt, to taste
08 -
1 ½ pounds medium shrimp, peeled and deveined
09 -
1 cup Panko
10 -
12 6-inch corn tortillas
11 -
2 tablespoons chopped cilantro
→ For the slaw
12 -
2 cups shredded green cabbage
13 -
1 cup shredded red cabbage
14 -
¼ cup sour cream
15 -
¼ cup mayonnaise
16 -
¼ cup chopped fresh cilantro leaves
17 -
2 cloves garlic, minced
18 -
Juice of 1 lime
19 -
½ teaspoon salt
→ For the sauce
20 -
¼ cup mayonnaise
21 -
2 tablespoons sweet chili sauce
22 -
1 tablespoon honey
23 -
2 tablespoons Frank's Hot Sauce
# Steps:
01 -
Combine shredded green cabbage, red cabbage, sour cream, mayonnaise, chopped fresh cilantro, minced garlic, lime juice, and salt in a large bowl. Set aside.
02 -
Whisk together mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce in a small bowl. Set aside.
03 -
In a large skillet, heat vegetable oil over medium-high heat.
04 -
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, and hot sauce. Season with salt and pepper, to taste.
05 -
Dip shrimp into the buttermilk mixture, then dredge in Panko, pressing to adhere the coating.
06 -
Working in batches, add shrimp to the skillet and cook until golden and crispy, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain.
07 -
Serve cooked shrimp immediately with tortillas and slaw, drizzled with the sweet chili sauce and garnished with additional cilantro, if desired.
# Notes:
01 -
Greek yogurt can be substituted for mayonnaise in the sauce.