Description
Crispy fried shrimp wrapped in warm tortillas with fresh toppings and a creamy bang bang sauce, perfect for summer gatherings.
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 in the refrigerator.
- Mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk, allowing excess to drip off, and dredge in the seasoned flour.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs.
- Heat 1 inch of oil in a large skillet over medium-high heat and fry the shrimp until golden brown, about 2-3 minutes per side.
- Whisk together mayonnaise, sweet chili sauce, and sriracha for the bang bang sauce.
- Assemble the tacos by placing shredded cabbage on each tortilla, topping with fried shrimp, bang bang sauce, and avocado slices.
- Serve with lime wedges on the side.
Notes
Pat shrimp dry before dredging for a better coating. Try baking at 400°F for a lighter option.
