Crispy Bang Bang Tacos (Print Version)
# Ingredients:
→ Sauce Magic
01 -
1/4 cup chili garlic sauce
02 -
1 cup mayo
03 -
1 teaspoon Sriracha (optional)
→ Shrimp Prep
04 -
1 cup buttermilk
05 -
1/2 cup cornstarch
06 -
6 cups vegetable oil for frying
07 -
1 1/2 pounds extra-large shrimp (peeled and deveined, 26-30 count)
08 -
1 teaspoon kosher salt
09 -
1/4 teaspoon black pepper, freshly ground
10 -
1 1/2 cups all-purpose flour
→ Toppings & Wraps
11 -
Shredded cabbage (about 3 cups/8 ounces)
12 -
10 small-sized flour tortillas, warmed (or Bibb lettuce for a lighter option)
13 -
Thin radish slices for crunch
14 -
Chopped fresh cilantro
15 -
Sliced jalapeños
16 -
Green onions, finely sliced
# Instructions:
01 -
Stir together mayo, chili garlic sauce, and that optional Sriracha if you're into it. Toss it in the fridge—it keeps fine for two days ahead.
02 -
Let shrimp chill in buttermilk for around 20 minutes so they can soak up all the tenderness.
03 -
Combine salt, pepper, flour, and cornstarch in a mixing bowl. Lay out a cooling rack on a baking sheet for coated shrimp, and get another tray with paper towels ready for draining. Heat up your oven to 200°F so cooked shrimp stay cozy.
04 -
Shake off the buttermilk, and roll shrimp in flour mixture. Knock off the extra flour, then line them up on the cooling rack while heating your oil.
05 -
Pour oil into a deep pot or Dutch oven. Use a thermometer to heat it to 350°F. Medium-high heat works; expect it to take about 20 minutes.
06 -
Fry a few shrimp at once for roughly 4 to 4 1/2 minutes, stirring gently after a minute so they don't stick. Aim for that golden-brown look.
07 -
Transfer fried shrimp to the paper towel setup, then into the warm oven. Fry in batches and make sure the oil is at 350°F before starting the next round.
08 -
Once frying is done, toss shrimp with about a cup of sauce. Save the rest to drizzle over the toppings later.
09 -
Build your tacos with a layer of slaw, saucy shrimp, a dollop of extra sauce if you like, and finish with radishes, jalapeños, cilantro, and green onions.
# Notes:
01 -
For leftovers, store shrimp and sauce separately. Reheat shrimp in a 200°F oven for about 15 minutes, let sauce warm to room temp, and mix 'em together right before eating.