Happy Taco Tuesday! I have an AMAZING taco recipe for this weekly holiday (Taco Tuesday has pretty much become a holiday right?) If you have seen my weekly menus it is apparent tacos are a favorite dish in my house. I think this is because there are so many variations of a taco, if you consider a taco any food you put inside of a tortilla that is (and I do). This week I wanted to mix it up from the usual black bean, and pan fried fish or shrimp that my tacos usually consist of. So I chose to do a sort of copycat recipe based on Bonefish’s Bang Bang Shrimp Tacos and let me tell you it was the best decision ever! I will most definitely be repeating this recipe; it was at least as good (I would say better) as the real thing.
I personally make my own tortillas from scratch. I prefer to make most of my doughs from scratch so there is no added sugar (It also saves money when you can make bread, tortillas, rolls, biscuits, pizza, etc. from the same flour purchase rather than each on its own). You can either make your own tortillas (2c. unbleached flour, 3 TBSP olive oil, ¾ c water, and 1 TSP salt) or buy some.
For my tacos, I used frozen shrimp and Flounder. I began by setting aside 3 small bowls: the first one with flour, the second a water and egg mixture, and last, some panko. Using a fork, I transferred each piece of shrimp/fish from the egg mixture to flour back to the egg mixture and then coated each piece in panko. I then refrigerated these on parchment paper for about 30 minutes to really make the coating stick for frying.
During this time, you can make the “Bang Bang Sauce”. I have seen a couple variations of this sauce and attempted it enough that I have my own mixture that I prefer which includes: Franks Hot Sauce, Franks Sweet Chili Sauce, Light Mayonnaise, Ground Pepper, and Honey. Mix these all up in a bowl or Tupperware and you have your sauce!
I then poured some vegetable oil in a pot and heated on a low to medium heat (4 on my stove). You can test the oil to see if it is hot enough by putting the tip of a toothpick in and if the oil bubbles around the tooth pick, you are ready to fry! Add your shrimp and fish (in batches if it is a small pot), flip after a couple minutes to let each piece cook evenly. Once they are a golden brown color (2-3 minutes on each side) you can take them out and place them on a paper towel to soak up the oil. If unsure if your protein is fully cooked, you can cut each piece to make sure the shrimp (should be pink) and fish (white and flaky) are fully cooked.
Once most of the oil had soaked up, I tossed the shrimp/fish in the Bang Bang sauce and placed them in the tortillas. I added a little twist rather than the Bonefish tacos topped with romaine lettuce and scallions, I added a little extra with fresh jalapenos, cheese, and salsa. Enjoy!
- 6 medium sized tortillas
- Green onions (scallions)
- Romaine lettuce
- 3/4 cup flour
- 12 medium shrimp
- 1 egg
- 1/2 cup cold water
- 3/4 cup panko (bread crumbs)
- Enough oil to submerge the shrimp (depends on size of pot you are cooking in)
- 2/3 cup light mayonnaise
- 1 TBSP Franks Hot Sauce
- 1/4 cup Franks Sweet Chili sauce
- 1 TBSP Honey
- Pepper to taste
- Separate flour and panko into their own containers or shallow bowls.
- Whisk together the egg and cold water.
- Dip the shrimp in the egg mixture to flour back to egg mixture and coat with panko last.
- Set shrimp on parchment paper and set them in the fridge for at least 10 minutes preferably 30 to help the coating stick.
- While the shrimp set, mix together all of the sauce ingredients in a medium bowl.
- Heat up the oil (I use vegetable) on a low to medium heat and begin adding the shrimp.
- Let them cook about 2-3 minutes on each side. They will be pink on the inside when fully cooked, I started out with frozen shrimp so cooking times may vary.
- Toss the cooked shrimp in your sauce and place in your tortillas.
- Add onions, lettuce, and any other toppings.