Description
Crispy, saucy shrimp tucked into warm tortillas with crunchy panko, tangy-sweet-spicy sauce, and a bright cabbage crunch.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil (or use a neutral oil spray)
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- Flour tortillas (6–8)
- 2 cups shredded cabbage or slaw mix
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a medium bowl, whisk the flour, paprika, garlic powder, salt, and pepper until blended.
- Pat the shrimp dry with paper towels. Dredge shrimp in the seasoned flour, shaking off excess.
- Drizzle or brush shrimp with olive oil, then roll them in panko breadcrumbs until evenly coated.
- Arrange shrimp in a single layer in the air fryer basket and air fry for 6–8 minutes, shaking or flipping halfway through.
- While shrimp cook, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust as desired.
- Warm tortillas briefly in a dry skillet or wrapped in foil in a low oven.
- Assemble tacos: place a layer of shredded cabbage on each tortilla, top with 2–3 crispy shrimp, and drizzle with the bang bang sauce. Add cilantro if using.
- Serve immediately.
Notes
To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour and use gluten-free panko.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican