Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!
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
FOR THE SLAW
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
FOR THE SAUCE
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.
