Description
Crispy shrimp coated in a creamy, spicy sauce, all wrapped up in taco shells for a delightful treat.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1-2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (optional)
- Taco shells
- Shredded cabbage (for serving)
- Chopped green onions (for garnish)
Instructions
- In a bowl, mix the mayonnaise, sweet chili sauce, and sriracha (if using) until well combined to make the bang bang sauce.
- Dredge each shrimp in cornstarch, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat and fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the pan and drain on paper towels.
- Place crispy shrimp into taco shells, add shredded cabbage, and drizzle with bang bang sauce.
- Garnish with chopped green onions and serve immediately.
Notes
These tacos can be made with chicken or tofu as substitutes for shrimp. Adjust the spice level according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican