From craving to table
Instructions
- 1
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey to make the bang bang sauce. Set aside.
- 2
Pat shrimp dry with paper towels. Season lightly with salt and pepper. Toss shrimp in cornstarch, shaking off excess.
- 3
Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
- 4
Toss cooked shrimp with the bang bang sauce until evenly coated.
- 5
In a bowl, combine coleslaw mix, green onions, cilantro, rice vinegar, sesame oil, and a pinch of salt. Toss to mix.
- 6
Warm tortillas in a dry skillet or microwave until pliable.
- 7
To assemble, layer slaw on each tortilla, top with bang bang shrimp, and garnish with extra cilantro and lime wedges.
- 8
Serve immediately and enjoy!