Bang Bang Shrimp Tacos
Crispy, spicy, and creamy, these Bang Bang Shrimp Tacos come together quickly and are perfect for family dinner or entertaining.
Ingredients
Shrimp Preparation
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk Can substitute with yogurt thinned with milk.
Breading
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper Adjust to taste.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs Provides an irresistible crunch.
Taco Assembly
- 1/2 cup mayonnaise Can swap for Greek yogurt for a lighter sauce.
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
- 8 small flour tortillas Can use whole-wheat or corn tortillas.
- 2 cups shredded cabbage
- 1 medium avocado, sliced Choose ripe but firm.
- Lime wedges, for serving
Instructions
Preparation
- In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
- In a separate bowl, mix together 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 shrimp on paper towels.
Assembly
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
- To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
Keep shrimp chilled until the last minute for better texture. Make the sauce in advance for more flavor. Leftovers can be stored in an airtight container for up to 2 days; reheat quickly in a skillet for best texture.