Description
Crispy air fryer shrimp tacos tossed in a creamy sweet-chili-sriracha sauce, served with crunchy cabbage in warm tortillas.
Ingredients
- 1 lb shrimp, peeled and deveined (medium or large)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil (or light oil spray)
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- Flour tortillas (6–8, depending on size)
- 2 cups shredded cabbage or slaw mix
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a medium bowl, whisk the flour, paprika, garlic powder, salt, and pepper.
- Pat shrimp dry. Dredge each shrimp in the seasoned flour, shaking off excess.
- Lightly coat the shrimp with olive oil and roll in panko until well coated.
- Arrange shrimp in a single layer in the air fryer basket; cook for 6–8 minutes until golden and firm.
- While shrimp cook, combine mayonnaise, sweet chili sauce, and sriracha in a small bowl.
- Warm tortillas in a dry skillet or microwave for 10–20 seconds to make pliable.
- Assemble tacos with shredded cabbage, 2–3 crispy shrimp, and a drizzle of bang bang sauce.
- Serve immediately.
Notes
For gluten-free, use gluten-free flour and panko. Adjust sriracha for desired heat level. Pair with lime wedges or pickled onions.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Seafood