Bang Bang Shrimp Tacos (This Recipe is so Easy)

For the Tacos: 

• 25 wild caught shrimp, peeled and deveined
• ½ Cup flour
• 1 TBSP cornstarch
• ⅓ Cup olive oil
• ½ Cup shaved brussels sprouts
• ½ Cup green cabbage, thinly sliced
• Cassava flour tortillas or tortilla of choice
• Cilantro and lime for garnish
• Avocado Baja Creme (see recipe below)
• Mango Salsa (see recipe below)
• Bang Bang sauce (to toss the cooked shrimp in, see recipe below)

For the Avocado Baja Crema:

• ¾ Cup low fat plain yogurt
• 1 TBSP jalapenos, finely minced
• 2 TBSP fresh cilantro, finely minced
• 1 Avocado, mashed
• Fresh lime juice from 1 Lime
• ½ TBSP chipotle chili powder

For the Mango Salsa:

• 2-3 Yellow mango, finely diced
• 1 Large red bell pepper, finely diced
• 2 TBSP red onion, minced
• Fresh lime juice from 1 lime
• 2 TBSP fresh cilantro, finely minced
• 1 TBSP jalapeno, finely minced
• ½ TSP salt
• ¼ TSP black pepper

For the Bang Bang Sauce: 

• ½ Cup kewpie mayo
• 2 TBSP sweet chili sauce
• 1 TBSP jalapeno hot sauce (yellowbird brand)
• 1 TSP chili crisp
• ½ TSP garlic powder
• ½ TBSP water

1. 1. If you are using frozen shrimp, thaw in water and set aside.
   2. Make your mango salsa by combining all ingredients in a bowl,  mixing well. Place in the fridge to cool.
   3. Make your bang bang sauce by combining all ingredients in a bowl,  whisking well until smooth. Set aside.
   4. Make your avocado baja sauce by combining everything in a bowl, whisking well until smooth. Place in the fridge to cool.
   5. Thinly slice your cabbage and brussels sprouts. Place both items  in the same bowl, mix well using your hands. Place in the fridge to cool.
   6. Prepare your shrimp coating by combining the flour and cornstarch in a bowl, mix well and set aside.
   7. Once your shrimp is thawed, devein the top and bottom of them. When done, discard the shells and veins and rinse your shrimp under cold water and pat dry. NOTE: you can purchase them not frozen and already deveined, if desired and would like to save time. But, I love keeping this bag of frozen wild caught shrimp from whole foods in my freezer to have on hand when I want a shrimp dinner.
   8. Coat shrimp in the flour and cornstarch mixture and set on a plate.
   9. Heat olive oil over medium heat. Cook shrimp in batches, about 8 at a time for 2 minutes per side. Place cooked shrimp on a paper towel-lined plate. Repeat until all shrimp are cooked.
   10. Toss your shrimp in the prepared bang bang sauce. Char your tortillas over an open flame on the stove, do this carefully. If you do not feel comfortable, heat your tortillas up with your desired method.
   11. To assemble your tacos, place a desired amount of the cabbage and brussels sprouts mixture as your base on the tortilla, top with 2-3 bang bang shrimps, drizzle with your avocado baja sauce and top with your desired amount of mango salsa.
   12. ENJOY!