Description
Crispy shrimp tacos with fresh toppings and a spicy bang bang sauce, perfect for a quick dinner or weekend treat.
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
- 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 and dredge each shrimp in the seasoned flour.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- 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.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha.
- Assemble the tacos with shredded cabbage, fried shrimp, bang bang sauce, and avocado slices.
- Serve with lime wedges.
Notes
Store leftovers separately in airtight containers. Reheat the shrimp in an oven for crispiness.