Air Fryer Shrimp Tacos with Spicy Panko

🧂 Ingredients

• Pickled Shallots (or onions)

  optional for garnish
• 1 batch Creamy Avocado Cilantro Lime Sauce

  divided
• 14 oz bagged coleslaw mix
• 8 oz raw shrimp

  peeled and tails removed, patted dry
• ½ cup flour
• 1 cup sriracha panko

  *see notes for modifications
• 1 large egg

  beaten
• 8 corn tortillas
• ½ avocado

  sliced, optional for garnish

Instructions

• 1 Make sure you've prepared the pickled shallots or onions (if using), because
  they need about 4 hours to cool in the refrigerator.
• 2 Prepare the green sauce. (See link in the ingredient list for the recipe.)
• 3 Prepare the slaw. In a large bowl, add the coleslaw mix, pour in half of the
  green sauce, and toss to coat. Set aside. Reserve the other half of the green
  sauce for drizzling on your tacos.
• 4 Preheat the air fryer to 400°F. Line the bottom of the air fryer basket with
  parchment paper.
• 5 Set up a breading station with three shallow containers – one for the flour, one
  for the egg, and one for the seasoned breadcrumbs. Dredge each shrimp in flour,
  followed by egg, then breadcrumbs, being sure to shake off any excess during
  each step. Place in a single layer in the prepared air fryer basket.
• 6 Air fry for 10 minutes, turning each shrimp at 5 minutes.
• 7 Lightly char your tortillas. I recommend popping them in the air fryer or oven
  for a few minutes at 400°F.
• 8 Assemble your tacos! Start with a bit of the slaw, top with 2-3 shrimp, more
  slaw, pickled shallots or onions, avocado slices, and a drizzle of green sauce.

Nutrition Info