Food-Truck Favorite Lunch: Copycat BangBang Shrimp Tacos

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1. Fresh shrimp (20 count per pound)
• 1 lb 2. Panko breadcrumbs
• 1 cup 3. All
• purpose flour
• 1/2 cup 4. Eggs
• 2 large 5. Milk
• 1/4 cup 6. BangBang Sauce (mayonnaise, hot sauce, lime juice, garlic powder)
• 1 cup 7. Corn tortillas (8
• inch)
• 12 pieces 8. Shredded cabbage
• 2 cups 9. Lime wedges
• 8 pieces 10. Fresh cilantro leaves
• 1/4 cup

Instructions

1. Prepare the BangBang Sauce by mixing mayonnaise, hot sauce, lime juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.
2. Set up a breading station with three shallow dishes: one with flour, another with milk mixed with eggs (whiske
3. , and the last with panko breadcrumbs.
4. Pat dry the shrimp and season with salt and pepper. Coat each shrimp in flour, then dip into the egg mixture, and finally, coat with panko breadcrumbs, pressing to adhere.
5. Preheat a deep fryer or heavy bottomed pot filled with oil to 350°F (175°C). Carefully drop in a few shrimp at a time and fry until golden brown, about 2 minutes. Remove and drain on paper towels.
6. Warm the tortillas in a dry skillet or microwave for 15 seconds. Spoon 2 3 tablespoons of BangBang Sauce onto each tortilla, spreading evenly.
7. Top with 4 5 fried shrimp per taco, followed by a generous handful of shredded cabbage. Squeeze a lime wedge over the top and garnish with cilantro leaves.

Chef’s Insight

To add an extra burst of flavor, squeeze the lime wedge over the cooked shrimp before adding it to the taco.

Notes

This recipe is best enjoyed immediately after preparation.