Description
Crispy shrimp tacos with a rich, creamy sauce and vibrant toppings for a delightful meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 avocado, sliced
- 2 cups cabbage, shredded
- 1 tsp garlic powder
- 1 lime, cut into wedges
- 1 tsp onion powder
- 2 tbsp sweet chili sauce
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 cup all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp salt
- 8 small flour tortillas
- 1 cup panko breadcrumbs
- 1 cup buttermilk
Instructions
- Combine the shrimp with garlic powder, onion powder, black pepper, cayenne pepper, paprika, and salt in a bowl.
- Dip each seasoned shrimp into the buttermilk, letting excess drip off, then coat first with flour and then with panko breadcrumbs.
- Heat oil in a skillet over medium heat and fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Transfer the shrimp to a paper towel-lined plate to drain excess oil.
- Mix mayonnaise with sweet chili sauce and sriracha to create the bang bang sauce.
- Warm the flour tortillas in a dry skillet or microwave.
- Fill each tortilla with shredded cabbage, avocado slices, and crispy shrimp. Drizzle with bang bang sauce and serve with lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican