Crispy Sweet Chili Shrimp Tacos

• ½ lb small-medium shrimp, peeled
• ½ cup corn starch
• 1 tbsp Honey Jalapeno Seasoning
• 4-6 street-size flour tortillas
• 1 jalapeno, deseeded and thinly sliced into strips
• Oil for frying

Sauce:

• ½ cup Dukes Mayo
• ½ cup Sweet Thai Chili Sauce

Slaw:

• 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

1. Mix sauce ingredients and set aside. Mix slaw ingredients and set aside
2. 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
3. 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
4. Layer tortillas with sauce, shrimp, slaw, and jalapenos. Garnish with extra sesame seeds and enjoy immediately