Bang Bang Shrimp Tacos

Name: Bang Bang Shrimp Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: American, Fusion, Mexican
Ingredients: 1 whole Avocado; 0.5 tsp Black Pepper; 0.5 cup Buttermilk; 0.5 cup Cornstarch; 8 whole Corn Tortilla; 1 bunch Fresh Cilantro; 2 whole Garlic; 1 lb Large Shrimp; 0.5 tsp Lime; 0.5 cup Mayonnaise; 0.5 tsp Onion Powder; 8 oz Red Cabbage; 0.5 tsp Salt; 1 tbsp Sriracha; 3 tbsp Sweet Chili Sauce; 0.25 whole Sweet Onion; 4 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 American Fusion Mexican High-Protein 💪Halal 🕌Comfort-Food Pescatarian 🐟

Bang Bang Shrimp Tacos deliver crunchy, cornstarch-fried shrimp tossed in a tangy-sweet, gently spicy sauce, tucked into warm corn tortillas. Crisp red cabbage, fresh cilantro, creamy avocado, and mild rinsed onion add color and texture, while lime brightens each bite. Ideal for a lively weeknight dinner or casual gathering.

Prep30 mins
Cook10 mins
Serves4
DifficultyEasy

1

Gather all the ingredients.
2

Put the shrimp in a bowl. Add the buttermilk, garlic, salt, pepper, and onion powder, and toss to coat. Let sit at room temperature while you prepare the remaining ingredients, about 30 minutes.
3

To make the bang bang sauce, whisk the mayonnaise, sweet chili sauce, and Sriracha together in a large bowl.
4

Prepare the cabbage, cilantro, avocado, and onion before you start cooking. Place the chopped onion in a fine-mesh sieve. Rinse under cold running water, then drain to reduce its sharpness. Blot dry with paper towels and set aside.
5

Warm the corn tortillas, one at a time, on a dry skillet or griddle or directly over the grates of a gas burner over medium heat for 20 to 30 seconds per side. Stack the tortillas as they are finished and place them between a folded sheet of foil to steam and stay warm. For flour tortillas, wrap in a damp paper towel and heat in the microwave for 30 seconds.
6

Heat oil in a large skillet over medium heat. Drain the shrimp and discard the marinade. Dredge the shrimp, in 2 batches, in cornstarch to coat, shaking off any excess.
7

Fry the shrimp, in 2 batches, until opaque, 3 to 4 minutes, turning once and adding more oil as needed.
8

Transfer the cooked shrimp to the bowl with the bang bang sauce and toss to coat.
9

Divide the cabbage among the warm tortillas. Top with the shrimp, cilantro, avocado, and white onion. Spoon any extra bang bang sauce over the top. Serve with lime wedges.