Description
Delicious crispy shrimp tacos topped with coleslaw, pico de gallo, and a creamy bang bang sauce.
Ingredients
Scale
- 12 Corn tortillas (warmed up just before serving)
- 1/4 cup Cilantro (chopped)
- 1 container Pico de gallo (store bought)
- 397 g Coleslaw mix
- 2 tablespoons Vinegar
- 1 tablespoon White sugar
- 1 teaspoon Canola oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 pound Shrimp (ready to be battered and fried)
- 2 cups Cornstarch (for that awesome crispy coating)
- 4 tablespoons Avocado oil (perfect for frying shrimp)
- 1/2 cup Light mayo
- 1/4 cup Sweet chili sauce
- 1 tablespoon Sriracha
Instructions
- Mix the coleslaw ingredients: coleslaw mix, vinegar, sugar, canola oil, salt, and pepper. Stir and set aside.
- Prepare the shrimp: Peel and devein, pat dry, coat with cornstarch. Fry in avocado oil until crispy.
- Warm corn tortillas and build tacos with coleslaw, shrimp, pico de gallo, and cilantro.
- Drizzle or dollop bang bang sauce made from light mayo, sweet chili sauce, and sriracha.
- Enjoy immediately!
Notes
- Serve with lime wedges for extra flavor.
- Adjust the spice level by adding more or less sriracha.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg