Firecracker Shrimp Tacos
1 lb large shrimp, shelled and deveined
1 cup cornstarch
1 teaspoon kosher salt
1⁄4 teaspoon black pepper
1⁄4 cup canola oil, for frying
6 corn tortillas
1 cup cabbage
1 lime, cut in wedges
1 sprig cilantro, to garnish
1⁄3 cup mayonnaise
3 tablespoons sweet chili sauce
2 teaspoons chili sauce
In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
In a heavy bottomed pot heat oil to 350 degrees.
Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
Toss the shrimp in half of the sauce.
Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
Whisk all ingredients together. Season with salt and pepper to taste.
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