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Bang Bang Shrimp Tacos

Delicious crispy shrimp tacos layered with fresh slaw in warm tortillas, perfect for gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp chopped cilantro
  • 2 cloves garlic (minced)
  • Juice of 1 lime
  • 1/2 teaspoon salt
For the Shrimp
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tbsp hot sauce
  • 1 1/2 pounds medium shrimp (peeled and deveined)
  • 1 cup Panko
  • 12 6-inch corn tortillas
For the Sauce
  • 1/4 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp honey
  • 2 tbsp Frank's Hot Sauce

Method
 

Preparation for Slaw
  1. Combine the green cabbage, red cabbage, sour cream, mayonnaise, chopped cilantro, minced garlic, lime juice, and salt in a large bowl; set aside.
Preparation for Sauce
  1. Whisk together mayonnaise, sweet chili sauce, honey, and Frank's Hot Sauce in a small bowl; set aside.
Cooking the Shrimp
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, and hot sauce; season with salt and pepper to taste.
  3. Working one at a time, dip each shrimp into the buttermilk mixture, then dredge in Panko, pressing to coat well.
  4. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer cooked shrimp to a paper towel-lined plate.
Serving
  1. Serve immediately with warm corn tortillas, slaw, and a drizzle of sweet chili sauce, garnished with cilantro if desired.

Notes

Use fresh shrimp for the best flavor and texture. Make sure the oil is hot before adding the shrimp; this helps them cook evenly. Don’t overcrowd the pan when frying the shrimp; cook in batches if needed.