Ingredients
Scale
- 12 corn tortillas
- 1/4 cup chopped cilantro
- 1 container of pico de gallo (store-bought)
- 1 (14 oz) package coleslaw mix
- 2 tablespoons vinegar
- 1 tablespoon white sugar
- 1 teaspoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons avocado oil (for frying)
- 1 pound shrimp (peeled and deveined)
- 2 cups cornstarch
- 1/2 cup light mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha
- Salt (to taste)
Instructions
- Prepare coleslaw by mixing coleslaw mix, vinegar, sugar, canola oil, salt, and pepper in a large bowl.
- Mix light mayonnaise, sweet chili sauce, and Sriracha to create the Bang Bang sauce.
- Heat avocado oil in a pan, coat shrimp in cornstarch, and fry until golden.
- Toss cooked shrimp in the Bang Bang sauce until well-coated.
- Warm corn tortillas in the microwave, then layer with coleslaw, shrimp, pico de gallo, and cilantro.
Notes
Ensure the oil is hot enough before adding shrimp for optimal crispiness.
Adjust the Sriracha amount based on your spice preference.
Consider adding lime juice to the coleslaw for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 14
- Cholesterol: 150