Bang Bang Shrimp Tostada Bites with Mango Slaw
Spicy, crispy and fruity, these little bites of fried shrimp are pure heaven on a plate! Everyone at your next party will LOVE them.
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ingredients
- 12 corn tortillas cut into 1 1/2 inch rounds
- Canola oil for frying
- Cilantro
- Lime wedges
Coleslaw
- 1 package coleslaw mix
- 1 mango thinly sliced
- 2 Tbsp apple cider vinegar
- 1 Tbsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
Bang Bang Shrimp
- 2 1/2 Tbsp canola oil
- 50 shrimp
- 2 cups flour
- 2 eggs beaten
Spicy Sour Cream
- 1/2 cup sour cream
- 4 Tbsp garlic chili sauce
- 1 Tbsp Sriracha
- 1 tsp lime juice
- Salt and pepper
instructions
- In a medium bowl, combine all ingredients for the coleslaw. Stir to coat. Set aside in the refrigerator.
- In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
- In a small round skillet over medium-high heat, add 1/2" canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
- In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
- Remove to a paper towel lined plate to drain.
- Add shrimp to the spicy sour cream, tossing to coat.
- To assemble to tacos, top crispy tortillas with shrimp, then top with coleslaw. Garnish with chopped cilantro. Serve immediately.