Bang Bang Shrimp Tacos

These are super fun and delicious. 
They can be grilled on a BBQ or lightly fried in oil.

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon sriracha
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup Panko
• 12 6-inch corn or flour tortillas
• 2 tablespoons chopped fresh cilantro leaves

FOR THE SLAW

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh cilantro leaves
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/2 teaspoon salt

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage

FOR THE SAUCE:

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons sriracha​

DIRECTIONS:

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 sriracha in a small bowl; set aside.
3. Heat vegetable oil in a large skillet over medium high heat. (You can also grill these on a BBQ. I did and they turned out awesome and there was a lot less mess in the kitchen for the husband to clean up! Grill on med-high heat for about 2 minutes a side).
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 warmed tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

​From Damn Delicious