Bang Bang Shrimp Tacos
pan fried shrimp with sweet and spicy bang bang sauce and creamy cilantro slaw on corn tortillas
Servings: 10 tacos
Calories: 188kcal
Ingredients
- 1 pound shrimp 26-30 count, peeled and deveined
- 1⁄4 cup all purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 10 corn tortillas
For the bang bang sauce
- 1.5 Tablespoons sweet chili sauce
- 2 Tablespoons sriracha
- 1 Tablespoon mayonnaise
For the cilantro slaw
- 4 cups coleslaw mix
- 2 green onion sliced
- 1⁄4 cup cilantro
- 1⁄3 cup mayonnaise
- 2 Tablespoons raw apple cider vinegar
- 3⁄4 teaspoon sea salt
Instructions
Bang Bang Sauce
- Combine the sriracha sauce, sweet chilli sauce and 1 tbsp of mayo to make the bang bang sauce.
Cilantro Slaw
- mix together the coleslaw, cilantro, ⅓ cup of mayo, apple
- cider vinegar and sea salt.
Shrimp
- Mix together the flour, salt and pepper in a bowl.
- Rinse and dry the shrimp with paper towel then add the shrimp to the flour bowl tossing to coat them in the flour mixture.
- Heat a large nonstick skillet to medium heat. Add a couple of tablespoons of cooking oil to the pan and allow it to heat up.
- Remove the shrimp from the bowl and knock off any excess flour from them.
- Add them to the hot pan and allow to cook for about 90 seconds on the first side, then flip them over and cook for another 60 seconds then remove them from the pan.
For the tacos:
- Heat the tortilla according to package directions.
- Add some slaw, shrimp and bang bang sauce to build a taco and enjoy!
Nutrition
Calories: 188kcal | Carbohydrates: 17g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 811mg | Potassium: 153mg | Fiber: 3g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 2mg