Description
Crispy golden shrimp tossed in a creamy sweet and spicy bang bang sauce, tucked into warm tortillas with crunchy cabbage, avocado, cilantro, and fresh lime for the ultimate taco night dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- 1 sliced avocado
- 1/4 cup chopped fresh cilantro
- 4 lime wedges
- 2 cups vegetable oil for frying
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until hot enough for frying.
- In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper. Place buttermilk in a separate bowl.
- Dip the shrimp into the buttermilk, then coat them thoroughly in the flour mixture.
- Fry the shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- In another bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Toss the fried shrimp gently in the sauce until coated.
- Warm the tortillas and fill each one with shredded cabbage, crispy shrimp, avocado slices, and fresh cilantro.
- Finish with fresh lime juice and serve immediately while warm and crispy.
Notes
- Toss the shrimp in sauce right before serving to keep them crispy.
- Warm the tortillas in a dry skillet for the best texture and flavor.
- Adjust the amount of sriracha depending on your preferred spice level.
- Store leftover shrimp separately from toppings to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 185mg