Bang Bang Shrimp Tacos

• Meat

  • 2 tsp Frank's hot sauce

• Seafood

  • 1 1/2 lbs Shrimp, medium

• Produce

  • 6 tbsp Coriander, fresh leaves
  • 2 cloves Garlic
  • 2 cups Green cabbage
  • 1 Lime, Juice of
  • 1 cup Red cabbage

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Chili sauce, sweet
  • 1 tbsp Honey
  • 1 tbsp Hot sauce
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 12 6-inch corn tortillas
  • 1 cup Panko

• Dairy

  • 1 cup Buttermilk
  • 1/4 cup Sour cream

Found on damndelicious.net

Description

Ingredients

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup Panko
• 12 6-inch corn tortillas
• 2 tablespoons chopped fresh cilantro leaves
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh cilantro leaves
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/2 teaspoon salt
• 1/4 cup mayonnaise*
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

Directions

• To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.