Home » Recipes » Popcorn Shrimp Tacos with Cabbage Slaw
Popcorn Shrimp Tacos with Cabbage Slaw
Rate
Comment
Save
Share
Print
Total Time
Prep/Total Time: 30 min.
Makes
4 servings
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. Set aside.
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, garlic powder and ground cumin. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
In batches, arrange shrimp in a single layer in greased 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.
We and our partners use cookies on this site to improve our service, perform analytics, personalize advertising, measure advertising performance, and remember website preferences.Ok