Bang Bang Shrimp Tacos {Bonefish Grill Copycat}
These Bang Bang Shrimp Tacos are a healthier version of the Bonefish Grill favourite - you're gonna have these tacos on repeat, trust me!
Servings: 4 servings (3 tacos per person)
Calories: 650kcal
Ingredients
- 12 corn tortillas
- 1/4 cup cilantro chopped
- 1 container pico de gallo store bought
Coleslaw
- 397 g package coleslaw mix
- 2 tbsp vinegar
- 1 tbsp white sugar
- 1 tsp canola oil
- 1/2 tsp salt
- 1/4 tsp pepper
Bang Bang Shrimp
- 4 tbsp avocado oil for frying
- 1 lb shrimp
- 2 cups cornstarch
- 1/2 cup light mayo
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha
- Salt to taste
Instructions
- Mix ingredients under the coleslaw heading together.
- Mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat olive oil in a large frying pan over med-high heat.
- Toss shrimp in a large bowl with cornstarch, then shake off excess cornstarch from each shrimp as you add to a large skillet. Fry shrimp for 2 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate.
- Once all shrimp are fried, toss in Bang Bang sauce until well-coated.
- Microwave corn tortillas for 30 seconds until soft, then add coleslaw to tortillas, followed by shrimp, pico de gallo and cilantro. Serve and enjoy!
Video
Notes
Nutritional info is for 1/4 of the shrimp inside 3 corn tortillas with fillings.
Feel free to mix up the toppings to whatever you’re craving like sour cream, guac or regular salsa.
Store any leftovers separately in the fridge for up to 3 days. Microwave the shrimp for 1-2 mins then assemble your fresh tacos.
Freeze the cooked shrimp for 6 months. Thaw overnight then reheat as normal.
Nutrition
Serving: 2g | Calories: 650kcal | Carbohydrates: 99g | Protein: 29g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 187mg | Sodium: 1756mg | Potassium: 635mg | Fiber: 8g | Sugar: 26g | Vitamin A: 724IU | Vitamin C: 45mg | Calcium: 180mg | Iron: 2mg