This is one of my favorite dishes! The shrimp are so crunchy and the toppings turn these tacos into a meal. I definitely love the sweet spiciness of bang bang sauce and feel it makes these tacos perfect. The tortillas are toasted and folded so they will hold their bent shape and make holding them easier. They also have a slight crunch similar to a hard taco shell.
These tacos also have roasted corn on them. You can find some canned corn prepared this way. But because I usually prepare this meal in the summer, I use fresh corn cut off the cob and toasted in a little butter or olive oil. It only takes a minute or two of stir-frying to cook it.
These tacos are easy to prepare and the pico de gallo, cilantro, purple cabbage, green onions, and lettuce will give you a variety of healthy vegetables.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 3 Roma tomatoes, seeded and chopped
- 1/2 cup sweet onion, chopped
- 1 jalapeno minced with membranes & seeds removed
- 1 lime, juiced
- 1/3 cup cilantro, chopped
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 2 teaspoons sriracha hot chili sauce (Huy Fong Foods used in this recipe)
- 3 tablespoons sweet chili sauce (Maggi brand used in this recipe)
- 1 cup buttermilk (enough to cover cut-up shrimp)
- 30 large shrimp, deveined (shelled with tails off)
- 1 cup cornstarch (add more cornstarch if necessary to thoroughly coat shrimp)
- 1/4 teaspoon red pepper, ground
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- cooking oil with high smoke point (such as canola, vegetable, or peanut oil)
- 1 cup purple cabbage, shredded
- 1 cup iceberg lettuce, shredded
- 1/3 - 1/2 cup corn, cooked (Can use fresh, canned, or frozen corn)
- 2-3 scallions, chopped (green onion)
- (6) 6-inch flour tortillas (can use 8-inch)
- 3 tablespoons cilantro, chopped
Ingredients
Pico de Gallo
Sauce
Shrimp
Toppings
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- Add tomatoes, onion, jalapeno, lime juice, cilantro, and salt. Stir. Let marinate for 30 minutes.
- Stir mayonnaise, sweet chili sauce, and sriracha hot chili sauce together until well mixed. Set aside.
- Soak shrimp in buttermilk for 5-10 minutes.
- In a bowl, add cornstarch, red pepper, salt, and pepper. Stir to mix.
- Take shrimp out of buttermilk and dredge in the cornstarch mix. Shake off the excess mix.
- Pour 1 to 2 inches of cooking oil in a pan. Heat to 350 degrees. Drop-in shrimp and fry until golden brown, about 2 minutes on each side.
- In a non-stick skillet, heat tortilla shells one at a time for a few seconds until starting to toast. Remove from heat and gently fold in half. Place 5 shrimp, sauce, pico, corn, lettuce, cabbage, cilantro, and scallions in the folded tortilla shells.
Do not crowd the shrimp as it cooks in the oil so you don't reduce the oil temperature.ย Fry more than one batch so each piece has room to cook.
Keep the oil at a steady 350 degrees by using a thermometer.ย If underheated, the shrimp will not brown easily and can overcook.