Street-Style Bang Bang Shrimp Tacos

Allergens

Shrimp, Gluten (from flour tortillas)

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup mayonnaise
• 1/4 cup Sriracha sauce
• 2 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• 8 small flour tortillas
• 2 cups shredded cabbage
• 1 cup thinly sliced red onion
• 1 avocado, diced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, combine the mayonnaise, Sriracha sauce, honey, garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. Mix well to create the Bang Bang Sauce.
2. Season the shrimp with salt and pepper, then add them to a large skillet or grill pan over medium high heat. Cook for 3 minutes per side, until pink and opaque. Remove from heat and let cool slightly.
3. Add the cooked shrimp to the Bang Bang Sauce and toss until evenly coated. Refrigerate the shrimp mixture for at least 1 hour to allow flavors to meld.
4. Warm the flour tortillas in a dry skillet or microwave, then assemble tacos by adding shrimp, shredded cabbage, sliced red onion, and diced avocado. Serve with lime wedges and garnish with fresh cilantro leaves.

Chef’s Insight

The key to perfect Bang Bang Shrimp Tacos is in the balance of flavors - spicy, tangy, and fresh - with just enough crunch from the shredded cabbage and crispy tortilla.

Notes

For best results, use fresh, raw shrimp and not frozen pre-cooked shrimp.