Shrimp Bang Bang Tacos (Print Version)
# Ingredients:
→ Bang Bang Shrimp
01 -
1 lb large shrimp, deveined, peeled, and without tails
02 -
1/2 cup buttermilk
03 -
1/4 tsp onion powder
04 -
1/4 tsp garlic powder
05 -
1/4 tsp salt
06 -
1/4 tsp black pepper
07 -
3/4 cup corn starch
08 -
Canola or peanut oil for frying
→ Sauce Ingredients
09 -
3 tsp Sriracha sauce (or adjust to taste)
10 -
3 Tbsp Thai-style sweet chili sauce
11 -
1/2 cup mayo
→ Taco Toppings
12 -
8-12 small taco shells (soft or crunchy)
13 -
1 medium tomato, diced into small pieces
14 -
1/4 cup cilantro, chopped roughly
15 -
3 cups finely shredded purple or green cabbage
# Instructions:
01 -
Combine Mayo, chili sauce, and Sriracha in a small bowl. Put it aside for later use.
02 -
In a bowl, mix buttermilk, seasonings (salt, pepper, onion, and garlic powder). Toss shrimp in the mixture until coated and let it sit while heating oil.
03 -
Take shrimp out of the marinade one at a time, letting any extra liquid drip off. Press onto cornstarch to coat both sides, shake off the extra, and arrange them on a tray.
04 -
Heat about 1.5 inches of oil in a pot or deep pan to 375˚F. Fry shrimp in small groups for roughly 3 minutes, flipping halfway, until crispy and golden. Drain on a plate lined with paper towels.
05 -
Transfer crispy shrimp into a bowl, drizzle half the sauce over them, and gently toss to coat. Let it soak for 10 minutes to lock in flavor.
06 -
Heat each tortilla lightly in a pan or on a griddle for half a minute per side. Alternatively, hold over a flame for charred edges.
07 -
Fill tortillas with some cabbage, tomato, and cilantro. Add 2-3 shrimp on top, pour the remaining sauce, and finish with fresh cilantro and a spritz of lime juice.
# Notes:
01 -
Frying oil absorption makes precise nutrition calculations tricky, so values are estimates.