Bang Bang Shrimp Tacos
A delightful fusion of succulent shrimp wrapped in soft corn tortillas with a creamy, spicy sauce, perfect for any casual dinner or taco night.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined Fresh, plump shrimp are the star of this dish.
- 2 cups shredded cabbage Adds a crunchy contrast to the creamy shrimp.
- 1 avocado, sliced Brings creaminess and a touch of freshness.
- 1 lime cut into wedges Adds brightness with a zingy flavor.
- 1 tbsp chopped fresh cilantro Adds aromatic notes.
For the Tacos
- 8 corn tortillas Soft and pliable tortillas are ideal for holding fillings.
For the Sauce
- 1/4 cup mayonnaise Adds a rich texture.
- 2 tbsp sweet chili sauce Offers a balance of sweetness and heat.
- 1 tsp sriracha Adds bold and spicy kick.
Instructions
Make the Sauce
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha. Whisk until smooth and creamy.
- Set aside half for drizzling later.
Coat the Shrimp
- In a medium bowl, toss the peeled and deveined shrimp with half of the prepared sauce until evenly coated.
Cook the Shrimp
- Heat a grill or a pan over medium-high heat.
- Cook the shrimp for about 2 minutes on each side until they turn pink and are cooked through.
Warm the Tortillas
- In a dry pan or microwave, warm the corn tortillas until soft and pliable.
Assemble Tacos
- Fill each tortilla with a generous handful of shredded cabbage, topped with the cooked shrimp and slices of avocado.
Add Sauce
- Drizzle the remaining sauce over the filled tortillas.
Finish and Serve
- Top with freshly chopped cilantro and serve with lime wedges on the side.
- Enjoy your homemade Bang Bang Shrimp Tacos!
Notes
For added flavor, consider marinating the shrimp in lime juice before cooking. Adjust sriracha for extra heat. Leftovers should be stored separately in airtight containers in the refrigerator.