1 bag (12 oz.) bag of broccoli slaw or another favorite slaw mix
1 bell pepper, thinly sliced (optional)
2 tbsp. lime juice (or the juice of 1 lime)
1/4 cup apple cider vinegar
1 tsp. salt
1 tbsp. honey or sugar
2 tbsp. cilantro, chopped
Cooking spray or other oil for brushing
1 lb. large shrimp, deveined and shelled
1/3 cup flour
2 eggs, beaten
3 1/2 cups of crushed cornflakes
4 tbsp. mayonnaise
1 tbsp. sweet chili sauce
2 tsp. sriracha (or to taste for desired spiciness)
12 tortillas (corn or flour), warmed
Preheat oven to 400 degrees.
Place slaw mixture and bell pepper slices (if using) in a bowl. In a separate small bowl, whisk together lime juice, apple cider vinegar, salt, honey, and cilantro. Pour mixture over slaw and toss. Set aside.
Spray sheet pan with cooking spray or line with silicone baking mat.
Place flour, eggs, and crushed cornflakes in 3 separate bowls.
Working in batches, dip shrimp in the flour, then the egg, then the crushed cornflakes, coating the shrimp all over. Place shrimp on the sheet pan, evenly spaced apart.
Once all shrimp are placed on a sheet pan, spray shrimp with cooking spray or brush with oil, place pan in the oven and bake for 5 minutes. Remove from oven, flip shrimp, spray with cooking spray or brush with more oil, and place back in the oven for 5 minutes or until shrimp are opaque when pierced with a knife. Remove from oven.
While shrimp are cooking, mix together mayo, sweet chili sauce, and sriracha in a small bowl for the bang bang sauce.
Assemble tacos by layering warm tortilla shell with slaw, then crispy shrimp, followed by a drizzle of the bang bang sauce. Serve extra slaw on the side. Serve immediately.
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