Recipe: Bang Bang Shrimp Tacos

Ingredients:

• 1/2 cup Vegetable oil
• 1 cup Buttermilk
• 3/4 cup All-purpose Flour
• 1/2 cup Cornstarch
• 2 Large egg
• 1 tbsp Hot Sauce
• Kosher salt to taste
• 1 1/2 pounds Medium shrimp, peeled &  deveined (Passanante Product #: 116606)
• 1 cup Panko
• 12 6-inch Corn tortillas
• 2 tbsp Cilantro, chopped

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Slaw:

• 2 cups Green cabbage, shredded
• 1 cup Red cabbage, shredded
• 1/4 cup Sour cream
• 1/4 cup Mayonnaise
• 1/4 cup Fresh cilantro, chopped
• 2 cloves Garlic, minced
• Juice of 1 lime
• 1/2 tsp Salt

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Sauce:

• 1/4 cup Mayonnaise 
• 2 tbsp Sweet chili sauce
• 1 tbsp Honey
• 2 tbsp Frank’s hot sauce

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Method:

1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
3. Heat vegetable oil in a large skillet over medium high heat.
4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

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