Ingredients
Scale
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1 tablespoon taco seasoning (chili powder, cumin, garlic powder)
- 1/2 teaspoon salt
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: Avocado slices and sour cream
Instructions
- Start by patting your shrimp completely dry with paper towels. This step is crucial for ensuring the breading sticks and gets crispy rather than soggy. Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, taco seasoning, and salt. Dredge each shrimp in the flour, dip it into the egg wash, and then press it firmly into the Panko mixture until fully coated. Lightly spray your air fryer basket with a non-stick cooking spray.
- Arrange the breaded shrimp in a single layer in the air fryer basket. Do not overlap them, as they need space for the air to circulate. Spray the tops of the shrimp lightly with olive oil spray to help them brown. Cook at 400°F (200°C) for 8 to 10 minutes. Halfway through the cooking time, shake the basket or use tongs to flip the shrimp to ensure even browning. The shrimp are done when the coating is golden brown and the interior is opaque and firm.
- While the shrimp cook, warm your tortillas in a dry skillet or directly over a gas flame for a few seconds until pliable. To assemble, place a generous heap of shredded cabbage on each tortilla. Top with 3 or 4 crispy shrimp. Garnish with fresh cilantro and a slice of avocado. Drizzle with your favorite hot sauce or a squeeze of fresh lime juice. Serve immediately while the shrimp are at their peak crunchiness.
- Cook Time: 25 minutes