Popcorn Shrimp Tacos with Cabbage Slaw

Rate

Comment

Save

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.

Nutrition Facts

2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.
Source: Read Full Article