Ingredients
Scale
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- Sriracha sauce, to taste
- ½ cup buttermilk
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pound large shrimp, peeled and deveined, tails removed
- Canola oil or peanut oil, for frying
- ¾ cup cornstarch
- 8–12 small white corn tortillas or hard shell tacos
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- 2 green onions, sliced
- Lime juice
- Thinly sliced jalapeños, optional
Instructions
- Mix mayonnaise, Thai sweet chili sauce, and Sriracha to make the sauce.
- Combine buttermilk, onion powder, garlic powder, and salt; marinate shrimp for 15-30 minutes.
- Heat canola or peanut oil to 375°F.
- Coat marinated shrimp in cornstarch and fry for 1-2 minutes until golden.
- Toast tortillas in a skillet for 30 seconds on each side.
- Fill tortillas with cabbage, shrimp, Bang Bang sauce, cilantro, green onions, lime juice, and jalapeños.
Notes
Ensure oil remains at 375°F for crispy shrimp.
Adjust Sriracha based on personal spice preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian-Mexican
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
- Cholesterol: 150