Bang Bang Shrimp Tacos
Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!
Ingredients:
- 1/2 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 cup Panko
- 12 6-inch corn tortillas
- 2 tablespoons chopped fresh cilantro leaves
For the slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/2 teaspoon salt
For the sauce
- 1/4 cup mayonnaise*
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
Directions:
- To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.
