Bang Bang Shrimp Tacos with Slaw
Crispy bang bang shrimp tacos topped with creamy spicy sauce and fresh cabbage slaw. Perfect weeknight taco recipe.
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup buttermilk
- 2 –3 cups vegetable oil for frying
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 2 cups shredded cabbage mix
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt for slaw
- 8 small flour or corn tortillas
- 2 tablespoons fresh cilantro chopped
- Lime wedges for serving
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Set aside. In a separate bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Dip shrimp into buttermilk, then coat in flour mixture. Heat vegetable oil in a deep skillet to 350°F. Fry shrimp in batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels. Toss shrimp in half of the bang bang sauce. In another bowl, toss shredded cabbage with lime juice, olive oil, and salt. Warm tortillas in a dry skillet. Assemble tacos with slaw, bang bang shrimp, extra sauce drizzle, and fresh cilantro. Serve immediately with lime wedges.
Notes
Fry shrimp in small batches to maintain oil temperature. Toss shrimp in sauce just before serving to keep them crispy. Store leftovers separately and reheat shrimp in the oven at 375°F for 8–10 minutes to restore crispness.