With crispy shrimp, tangy coleslaw and warm corn tortillas, these popcorn shrimp tacos are a delightful way to mix it up for taco night.
Ingredients
2 cups coleslaw mix
1/4 cup minced fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced, optional
2 large eggs
2 tablespoons 2% milk
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1 tablespoon ground cumin
1 tablespoon garlic powder
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
cooking spray
8 corn tortillas (6 inches), warmed
1 medium ripe avocado, peeled and sliced
Directions
In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat.
Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp into flour to coat both sides; shake off excess. Dip into egg mixture and then panko mixture, patting to help coating adhere.
In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
Serve shrimp in tortillas with coleslaw mix and avocado.
