Spicy Shrimp Tacos

big bang tacos


Bang Bang Spicy Sauce

Tortillas (gluten free corn)


  • 1 lb shrimp, peeled
  • 2 tablespoons tapioca starch
  • 1/3 cup coconut oil, for frying
  • 1 .5 cups napa cabbage
  • 1/2 cup minced cilantro
  • 2 green onions, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon honey
  • Pinch of salt
  • Lime for garnish


1. Mix sweet chili sauce with mayonnaise and Sriracha and set aside.

2. In a large bowl combine the shredded Napa cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.

3. Warm tortillas (we used gluten free corn tortillas)

4. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce.

5. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha and a lime juice if desired.