Bang Bang Shrimp Tacos Crispy and Flavorful Treat

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 cup buttermilk (or milk with a splash of vinegar)
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 8 small corn tortillas
• 1 cup shredded cabbage
• ½ cup diced mango
• 2 green onions sliced
• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. In a bowl, combine the flour, paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. Mix well.
2. Dip each shrimp first into the buttermilk, allowing excess to drip off, then coat it in the flour mixture, shaking off the excess.
3. After flouring, dip each shrimp back into the buttermilk and then press into the panko breadcrumbs until well coated.
4. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the shrimp in batches, avoiding overcrowding the pan, for 2-3 minutes per side until golden brown. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
6. In a small bowl, mix together mayonnaise, sweet chili sauce, and lime juice until well combined. Adjust seasoning with salt and pepper if necessary.
7. To each corn tortilla, add a generous handful of shredded cabbage, followed by fried shrimp, a spoonful of the Bang Bang sauce, diced mango, and sliced green onions.
8. Enjoy your tacos warm, garnished with extra lime wedges on the side for added zest.