Bang Bang Shrimp Tacos
A delicious twist on the popular shrimp dish, combining crispy shrimp with zesty sauce in a soft tortilla, perfect for quick dinners or gatherings.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk Can be substituted with milk mixed with vinegar or lemon juice.
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper Adjust for more or less heat.
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
For the Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
For Assembly
- 8 small flour tortillas Corn tortillas can be used for gluten-free.
- 2 cups shredded cabbage
- 1 whole avocado, sliced
- Lime wedges, for serving For added zing.
Instructions
Preparation
- In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- In a separate bowl, 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. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
Cooking
- Heat 1 inch of oil in a large skillet over medium-high heat.
- Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
Assembly
- To assemble the tacos, place a handful of shredded cabbage on each tortilla.
- Top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
These tacos are best served fresh. Pair them with lime wedges for an added zing. Leftover shrimp can be stored in an airtight container for up to 2 days. Reheat in a preheated oven to maintain crispiness. Avoid microwaving.
