Popcorn Shrimp Tacos with Cabbage Slaw
Description
Make popcorn shrimp tacos the centerpiece of your next taco night. Start the meal with tortilla chips and an array of fresh salsas, from pico de gallo to salsa verde. Once the shrimp are crispy, serve the tacos with filling sides like cilantro-lime rice and Instant Pot black beans. Grill Mexican street corn and toss together a refreshing tropical fruit salad for lighter options. Mix up Cadillac margaritas for the adults to sip.
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.
