Bang Bang Shrimp Tacos are a delightful fusion of crispy shrimp, creamy spicy sauce, and fresh toppings, all wrapped in a soft tortilla. Originating from the popular "Bang Bang Shrimp" appetizer, this taco version brings the same bold flavors to a handheld delight. Perfect for weeknight dinners or casual gatherings, these tacos are sure to impress with their combination of textures and tastes.

Full Recipe:

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• ½ cup buttermilk

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup cornstarch

• ¼ cup avocado oil (or other neutral oil for frying)

For the Bang Bang Sauce:

• ½ cup mayonnaise

• ¼ cup sweet chili sauce

• 2–3 teaspoons sriracha (adjust to taste)

• 2 teaspoons soy sauce or tamari

• 1 teaspoon lime juice

For the Taco Slaw:

• 4 cups thinly sliced green cabbage

• 1 tablespoon lime juice

• 1 tablespoon avocado oil

• ½ teaspoon lime zest

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup finely chopped fresh cilantro

For Assembling:

• 8 corn tortillas, toasted

• Green onions (green parts only), thinly sliced

• Fresh cilantro, finely chopped

• Lime wedges

Directions

1. Marinate the Shrimp: In a medium bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp, toss to coat, and marinate in the refrigerator for 15 minutes.

2. Prepare the Slaw: In a large bowl, combine the shredded cabbage, lime juice, avocado oil, lime zest, salt, black pepper, and chopped cilantro. Toss until evenly coated and set aside.

3. Coat the Shrimp: After marinating, remove the shrimp from the buttermilk mixture, letting any excess drip off. Place the cornstarch in a shallow bowl and dredge each shrimp in the cornstarch until evenly coated.

4. Fry the Shrimp: Heat the avocado oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp in a single layer, working in batches if necessary. Cook for 2–3 minutes per side, or until golden and cooked through. Transfer the shrimp to a paper towel lined plate to drain excess oil.

5. Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice until smooth.

6. Assemble the Tacos: Warm the corn tortillas in a skillet over medium heat for about 20 seconds per side. Place a scoop of the prepared slaw on each tortilla, top with 4–5 crispy shrimp, drizzle with the Bang Bang sauce, and garnish with sliced green onions and chopped cilantro. Serve with lime wedges on the side.

Nutritional Information (Per Taco)

• Calories: Approximately 329 kcal

• Carbohydrates: 23 g

• Protein: 14 g

• Fat: 21 g

  • Saturated Fat: 3 g

  • Monounsaturated Fat: 9 g

  • Polyunsaturated Fat: 8 g

• Cholesterol: 99 mg

• Sodium: 744 mg

• Potassium: 299 mg

• Fiber: 3 g

• Sugar: 6 g

• Vitamin A: 168 IU

• Vitamin C: 15 mg

• Calcium: 93 mg

• Iron: 1 mg