Description
A delightful combination of crispy shrimp, creamy sauce, and fresh toppings all wrapped in soft tortillas, making each bite an explosion of flavor.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Soak the shrimp in buttermilk for at least 30 minutes.
- Mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate bowl.
- Remove the shrimp from the buttermilk and dredge in the seasoned flour, shaking off the excess.
- Dip the floured shrimp back into the buttermilk and coat with panko breadcrumbs.
- Heat 1 inch of oil in a large skillet over medium-high heat and fry the shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl.
- Assemble the tacos by placing shredded cabbage on each tortilla, topping with fried shrimp, drizzling the bang bang sauce, and adding avocado slices.
- Serve with lime wedges on the side.
Notes
For a vegetarian option, substitute shrimp with crispy tofu. Adjust the spice level in the sauce to your preference.
