Bang Bang Shrimp Tacos

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 tbsp hot sauce
• Kosher salt (to taste)
• 1 1/2 pounds medium shrimp (peeled and deveined)
• 1 cup Panko
• 12 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 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
• 1/4 cup mayonnaise*
• 2 tbsp sweet chili sauce
• 1 tbsp honey
• 2 tbsp Frank's Hot Sauce

Instructions

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 Frank’s Hot Sauce in a small bowl; set aside.
3. Heat vegetable oil in a large skillet over medium high heat.
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 tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.