These Shrimp Tacos are Bonefish Grill Inspired! Soft tacos are filled with the bang bang shrimps that they're known for.
1lblarge raw shrimpthawed
10small flour tortillas
3cupsshredded lettucehalf of an iceberg lettuce
SAUCE FOR SHRIMPS:
1/4cupAsian sweet chili sauce
1tspSriracha hot sauce
Rinse and pat dry thawed shrimp. Remove the tails from the shrimp.
In a large ziploc bag combine the flour, cornstarch and salt; set aside.
Pour 1/3 cup of buttermilk into a shallow bowl.
Dip the shrimp into the buttermilk, then throw into the floured ziploc bag and close; shake to coat shrimp evenly.
Heat 1/3 cup of oil in a deep skillet over med-high heat and fry shrimp in batches a few minutes on each side until crispy. Shrimp cook very fast so like a minute on each side. Remove and place on paper towels.
Finely dice the tomatoes and then finely shred the lettuce; set aside.
To make the sauce combine the mayonnaise, sweet chili sauce and sriracha hot sauce. Stir well to combine.
Add the breaded cooked shrimp to the sauce and toss to coat well.
To assemble the tacos place the shrimp (about 4) in the center of each small flour tortilla and then top with lettuce, tomatoes and drizzle sour cream over the top, (I used a small ziploc bag for that). Serve.