Crispy Bang Bang Shrimp Tacos (Print Version)
# Ingredients:
→ For the Air Fryer Shrimp
01 -
1 lb large raw shrimp, peeled, deveined & tail-off
02 -
2 large eggs
03 -
1.5 cups panko breadcrumbs
04 -
½ cup tapioca flour (or arrowroot starch or cornstarch)
05 -
½ tsp paprika
06 -
½ tsp garlic powder
07 -
¼ tsp onion powder
08 -
Kosher salt & black pepper
09 -
Cooking spray
→ For the Bang Bang Sauce
10 -
½ cup mayonnaise
11 -
¼ cup thai sweet chili sauce
12 -
1 tsp sriracha (more if you like it spicier)
→ For the Slaw
13 -
8 oz coleslaw mix
14 -
¼ cup chopped cilantro
15 -
¼ cup chopped green onion
16 -
2 tbsp mayonnaise
17 -
Juice from ½ lime
18 -
Squirt of sriracha
19 -
Kosher salt to taste
→ To Serve
20 -
10 flour tortillas
21 -
Chopped green onion
# Instructions:
01 -
Pat shrimp dry. Set up 3 shallow bowls: one with tapioca flour and seasonings, one with breadcrumbs, and one with beaten eggs and water.
02 -
Dip each shrimp into tapioca flour, then egg, then breadcrumbs. Place breaded shrimp in air fryer basket and spray with oil.
03 -
Air fry at 390F for 7 minutes, flipping halfway and spraying other side with oil. Cook in batches if needed.
04 -
Whisk bang bang sauce ingredients in a medium bowl. In a large bowl, combine all slaw ingredients and toss.
05 -
Toss cooked shrimp with bang bang sauce, reserving some for garnish if desired.
06 -
Warm tortillas. Layer with slaw, sauced shrimp, extra bang bang sauce, and green onion.
# Notes:
01 -
Best with Japanese-style panko breadcrumbs
02 -
Can adjust sriracha for desired spiciness
03 -
May need to cook shrimp in batches