Bang Bang Shrimp Tacos (Print Version)
# Ingredients:
→ Shrimp Coating
01 -
1 pound of peeled raw shrimp, no tails, deveined
02 -
2 big eggs
03 -
1 and a half cups of panko crumbs
04 -
1/2 cup of tapioca starch (or swap with arrowroot or cornstarch)
05 -
1/2 tsp of paprika
06 -
1/2 tsp of garlic powder
07 -
1/4 tsp onion powder
08 -
Salt and black pepper, to taste
09 -
Nonstick cooking spray
→ Bang Bang Dressing
10 -
1/2 cup of mayo
11 -
1/4 cup of Thai-style sweet chili sauce
12 -
1 tsp of sriracha (add more if preferred spicier)
→ Slaw Mix
13 -
8 ounces of pre-shredded coleslaw mix
14 -
1/4 cup chopped fresh cilantro
15 -
1/4 cup sliced green onions
16 -
2 tbsp mayonnaise
17 -
Juice squeezed from half a lime
18 -
Sriracha adjusted to your taste
19 -
Pinch of kosher salt
→ Serving Components
20 -
10 small-sized flour tortillas
21 -
Extra chopped green onions for topping
# Instructions:
01 -
Blot the shrimp dry with paper towels. Prepare three dishes: one with seasoned tapioca starch, another with whisked eggs and added water, and the last one for breadcrumbs.
02 -
Cover each shrimp in starch first, then dip in the egg mix, and finally coat with breadcrumbs. Arrange them in the air fryer's basket, spraying a light coat of oil. Work on batches if needed.
03 -
Set the air fryer to 390°F and cook for around 7 minutes. Flip the shrimp halfway and spray with oil again. Continue until crispy.
04 -
While cooking shrimp, grab a medium bowl and mix the mayonnaise, sweet chili sauce, and sriracha together until smooth.
05 -
Combine the coleslaw mix, cilantro, green onions, mayo, lime juice, sriracha, and salt in a large bowl. Stir it all together.
06 -
Toss the shrimp in the prepared bang bang dressing, leaving a bit aside if you want to drizzle some while serving.
07 -
Warm up the tortillas. Add slaw, shrimp covered in sauce, leftover dressing, and some chopped green onion on each taco.
# Notes:
01 -
To make gluten-free, pick gluten-free tortillas and breadcrumbs.
02 -
Each taco holds about three to four pieces of shrimp.