Bang Bang Shrimp Tacos
Ingredients
- ½ cup vegetable oil, or more, as needed
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp hot sauce
- Kosher salt, to taste
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 cup Panko
- 12 6-inch corn tortillas
- 2 tbsp chopped cilantro
For the slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro leaves
- 2 cloves garlic, minced
- Juice of 1 lime
- ½ teaspoon salt
For the sauce
- ¼ cup mayonnaise*
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 2 tbsp Frank's Hot Sauce
Instructions
- 1
To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
- 2
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
- 3
Heat vegetable oil in a large skillet over medium high heat.
- 4
In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
- 5
Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
- 6
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.
- 7
Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.
