🔥 Grill
Crispy shrimp tacos and Cuban-style tostones might seem like an unlikely pairing on paper, but they share the same secret: a hot Lodge cast iron skillet and a little patience. The shrimp get a light cornstarch dredge for maximum crunch, then get tossed with a homemade Bang Bang sauce that's equal parts sweet, creamy, and spicy — no bottled sauce needed.
The tostones are the real technique showcase here. Green plantains get fried once to soften, smashed flat, then fried again until they blister and crisp up golden — a genuine double-fry, all in the same skillet as the shrimp. Pile the shrimp into warm tortillas with a bright cilantro-lime slaw, drizzle with extra Bang Bang sauce, and serve the tostones hot on the side. One skillet, two completely different textures, zero excuses not to make this one a repeat.
Shrimp & Crispy Coating
Homemade Bang Bang Sauce
Slaw & Taco Assembly
Crispy Tostones
In a small mixing bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk until smooth, creamy, and evenly orange. Set aside in the fridge to let the flavors meld.
Heat about ½ to 1 inch of frying oil in the Lodge skillet over medium heat, around 325°F–350°F. Add the plantain chunks and fry for 3–4 minutes per side until softened and light golden — don't let them brown too deeply yet. Remove and place each hot chunk between a piece of foil or parchment, then press down firmly with a flat-bottomed cup or glass to flatten into disks. Return the flattened disks to the hot skillet for a second fry, 1–2 minutes per side, until blistered, crispy, and deep golden brown. Transfer to a paper towel-lined plate and season immediately with salt.
Toss the raw shrimp with garlic powder, onion powder, salt, and black pepper until evenly coated. Dip the seasoned shrimp in milk, then dredge thoroughly in cornstarch, shaking off any excess. Carefully place the shrimp into the hot cast iron skillet and fry for 2 to 3 minutes, flipping halfway, until golden brown, crispy, and curled through. Transfer to a paper towel-lined plate to drain.
In a bowl, toss the shredded coleslaw mix with the chopped fresh cilantro. Warm the flour tortillas directly in a dry skillet or griddle. Fill each tortilla with a bed of crispy fried shrimp, then top with a handful of the cilantro slaw. Generously spoon or drizzle the Bang Bang sauce over the top. Plate 3 tacos per serving with a side of hot, crispy tostones and enjoy.
Don't rush the tostones' first fry — they need to soften all the way through, or they'll crack apart instead of flattening cleanly when pressed. And keep an eye on the shrimp fry time; cornstarch-coated shrimp go from perfectly golden to overdone fast, so pull them the moment they curl and turn golden brown.