1 jalapeno, deseeded and thinly sliced into strips
Oil for frying
½ cup Dukes Mayo
½ cup Sweet Thai Chili Sauce
1 cup thinly sliced red cabbage
½ cup chopped cilantro
2 tbsp rice wine vinegar
2 tsp sesame oil
Juice of half a lime
2 tsp toasted sesame seeds
Directions
Mix sauce ingredients and set aside. Mix slaw ingredients and set aside.
In a large bowl, mix corn starch and seasoning. Add shrimp and toss to coat evenly, shaking off any excess before placing onto griddle. Fry shrimp in enough oil on medium-high heat for 2 minutes per side or until golden brown and cooked through.
While shrimp is frying, fry tortillas for 1 minute per side in a drizzle of oil. Remove tortillas and place in taco rack to assemble.
Layer tortillas with sauce, shrimp, slaw, and jalapenos. Garnish with extra sesame seeds and enjoy immediately!
