Ingredients

• 1 pound jumbo shrimp
• 0.5 cups buttermilk
• 2 cloves garlic , minced
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons onion powder
• 0.5 cups mayonnaise
• 3 tablespoons sweet chili sauce
• 1 tablespoon Sriracha sauce
• 0.25 heads red cabbage , finely shredded
• 0.5 cups fresh cilantro leaves
• 1 avocado - peeled , pitted, and sliced
• 0.25 whites onion , finely chopped
• 8 , 6 inch
• 0.25 cups vegetable oil , or more as needed
• 0.5 cups cornstarch
• lime wedges

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl. Add buttermilk, garlic, salt, pepper, and onion powder; toss to coat. Let stand at room temperature while preparing remaining ingredients, about 30 minutes.
3. 3 For bang bang sauce, whisk mayonnaise, sweet chili sauce, and Sriracha together in a large bowl.
4. 4 Prepare cabbage, cilantro, avocado, and onion before beginning to cook. Place chopped onion in a fine mesh sieve. Rinse under cold running water; drain (this makes the flavor less sharp). Blot dry with paper towels; set aside.
5. 5 Heat corn tortillas, 1 at a time, on a dry skillet or griddle or directly on the grates of a gas burner over medium heat, 20 to 30 seconds per side. Stack tortillas as they are done and place between a folded sheet of foil to steam and keep warm. For flour tortillas, wrap in a damp paper towel and heat in the microwave 30 seconds.
6. 6 Heat oil in a large skillet over medium heat. Drain shrimp, and discard marinade. Dredge shrimp, in 2 batches, in cornstarch to coat, shaking off excess.
7. 7 Fry shrimp, in 2 batches, until opaque, 3 to 4 minutes, turning once, adding additional oil as needed.
8. 8 Place cooked shrimp in the bowl with bang bang sauce; toss to coat.
9. 9 Divide cabbage between warm tortillas. Top with shrimp, cilantro, avocado, and white onion. Spoon any extra Bang Bang sauce over the top. Serve with lime wedges.

Nutrition per serving