Description
Crispy panko-coated shrimp meet bold flavors in this quick, family-friendly taco recipe. Tossed in homemade tangy-spicy mayo, they pair perfectly with sweet Thai chili and refreshing coleslaw for a balance of heat and crunch.
Ingredients
12 large shrimp, peeled and deveined
1/2 cup panko breadcrumbs
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
4 flour tortillas
1/2 cup mayonnaise
1 tbsp sriracha
2 tbsp lime juice
1 tbsp sweet Thai chili sauce
1/4 cup coleslaw mix
1/4 cup shredded carrots
1 tbsp rice vinegar
Instructions
Pat shrimp dry and toss with half the panko breadcrumbs to coat
Heat air fryer to 375°F (190°C)
Place shrimp in a single layer and brush lightly with olive oil
Air fry for 6-8 minutes, until golden and cooked through
Meanwhile, mix mayonnaise, sriracha, lime juice, and sweet Thai chili for the sauce
Whisk vinegar with 2 tbsp mayonnaise for slaw dressing
Combine coleslaw mix, carrots, and dressing
Warm tortillas in air fryer for 2-3 minutes
Assemble tacos with shrimp, sauce, and slaw
Notes
Batch-prepare sauce up to 3 days ahead
Use gluten-free tortillas for a GF version
Vegan adaptation: substitute shrimp with tofu and dairy-free mayo
Add diced pineapple for a sweet-spicy twist
Coating works best if shrimp don’t overlap in air fryer basket
Nutrition
- Serving Size: 3 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg