When you think tacos, you don’t normally think Asian food.
Wendy Paul shares this Asian Fusion recipe.
Bang Bang Shrimp Tacos
2 lbs raw 26/30 shrimp, shell off and cleaned
3 tbsp. cornstarch
2 tbsp. water
Salt and pepper to taste
1/2 tsp. garlic powder
1 cup Tempura bread crumbs (optional)
1/2 cup coconut oil or vegetable oil for frying shrimp
Heat skillet on medium, with oil to prepare for frying. Mix together egg, cornstarch, water, salt and pepper, and garlic. Dry your shrimp and place in cornstarch mixture. Tap off excess mixture, then dip in Tempura crumb mixture, pat down firmly (optional). Place shrimp in the pan to fry until lightly pink. Cook on both sides for about 1-2 minutes, coating becomes golden brown. Remove from the pan and cool on a wire rack or paper towel. Repeat until all shrimp are cooked.
Tip- It’s really easy to over cook shrimp. Watch them closely, when they are slightly pink, they are done.
2 cups red cabbage slaw
1 cup cilantro
1/2 red onion, thinly sliced
1 tbsp. olive oil
1 lime, juiced
1/2 tsp. kosher salt
Toss all ingredients together and let stand while making the shrimp and cooking the tortillas. The longer it sits, the better.
1/3 cup mayonnaise (homemade or store bought)
1/4 cup sweet chili sauce
1 tbsp. rice wine vinegar or apple cider vinegar
Whisk together sauce ingredients and set aside.
To assemble tacos:
12 corn tortillas (I prefer the fresh ones that you cook)
Heat tortillas on both sides in a dry skillet. Place slaw on the bottom, top with 3-4 shrimp and then a drizzle of chili sauce. Makes 12 tacos. Serve warm.