Ingredients:
Bang Bang Spicy Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 tablespoons Sriracha
Tortillas (gluten free corn)
Tacos
- 1 lb shrimp, peeled
- 2 tablespoons tapioca starch
- 1/3 cup coconut oil, for frying
- 1 .5 cups napa cabbage
- 1/2 cup minced cilantro
- 2 green onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 tablespoon honey
- Pinch of salt
- Lime for garnish
Instructions:
1. Mix sweet chili sauce with mayonnaise and Sriracha and set aside.
2. In a large bowl combine the shredded Napa cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.
3. Warm tortillas (we used gluten free corn tortillas)
4. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce.
5. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha and a lime juice if desired.
