Panko Crusted Shrimp Tacos with Spicy Mango Sauce

I had a few little odds and ends left over from previous meals that I did not want to go to waste.  So after pulling together the fresh mango puree remaining from the mango habenaro chicken wings and a few nice sized shrimp in the freezer from a shrimp and pasta dish a few weeks ago, I came up with a uniquely delicious taco that no one would ever have imagined was the result of leftovers.  Using "Bang Bang Shrimp" as inspiration, I fashioned this crispy fried shrimp taco coated in a perfectly sweet and spicy, creamy mango sauce which lifts the almost perfect "Bang Bang" to new levels of scrumptiousness.   

After thawing the shrimp in a bowl of cold water for about 10 minutes and removing their shells, the shrimp were ready for a little batter bath. I combined about 2 tablespoons of corn starch with 2 tablespoons of flour and 3/4 cup of water to reach the consistency of a pancake batter.  After the shrimp were dunked in the mixture I rolled them in panko and let them sit for just a few minutes while the oil was heating.  They shallow fried for a few minutes on each side in a large skillet.  Once golden and crispy I removed them from the hot oil and tumbled them immediately into the creamy yet fiery mango sauce.   

The sauce was a variation on my version of "Bang Bang Shrimp", which I have made before by combining mayonnaise, sweet chili sauce, Srirachi and touch of rice wine vinegar.  This version is made different with the addition of mango puree to the pink concoction.  Perhaps I went a little lighter on the sweet chili sauce because the mango was pretty sweet, as well.   

After tossing the shrimp in the sauce, I placed them on a warm flour tortilla and garnished with crispy shredded iceberg lettuce, chopped fresh cilantro and green onion.  A must try!