Ingredients
Scale
- 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 bowl.
- Marinate cleaned shrimp in buttermilk for 10–15 minutes.
- In another bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper. Dredge shrimp in this mixture.
- Heat oil in a skillet and fry shrimp until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.
- Toss crispy shrimp with half of the Bang Bang sauce in a large bowl.
- Mix shredded cabbage, carrots, green onions, lime juice, salt, and pepper for the slaw.
- Warm tortillas and assemble by adding slaw and shrimp; drizzle with remaining sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 480
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 160mg