Description
Crispy Bang Bang Shrimp Tacos made with golden shrimp, creamy bang bang sauce, fresh cabbage, and avocado wrapped in warm tortillas.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup gluten-free all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup gluten-free panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- Mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl.
- Remove shrimp from buttermilk, dredge in seasoned flour, dip back into buttermilk, then coat with panko breadcrumbs.
- Heat oil in a skillet and fry shrimp in batches until golden and cooked through.
- Whisk together mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
- Assemble tacos with cabbage, shrimp, sauce, avocado, and serve with lime wedges.
Notes
- For extra crunch, add sliced radishes or pickled jalapeños.
- Shrimp can be air fried at 400°F for 8–10 minutes as a lighter option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 7
- Sodium: 780
- Fat: 26
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 6
- Protein: 28
- Cholesterol: 185