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Air Fryer Bang Bang Shrimp Tacos

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Crispy, spicy shrimp topped with a creamy, tangy sauce and fresh cabbage slaw, all packed in warm tortillas.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 cup flour
  • 1/2 cup corn starch
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 4 flour tortillas
  • 2 cups shredded cabbage
  • 1/4 cup cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Preheat the air fryer to 400°F (200°C).
  2. Set up three shallow bowls: combine flour, corn starch, salt, and pepper in the first; place the beaten egg in the second; put the panko breadcrumbs in the third.
  3. Working in batches, dredge each shrimp in the flour mix, dip into the egg, then press into the panko until well coated.
  4. Arrange shrimp in a single layer in the air fryer basket and spray lightly with oil. Air-fry for 8–10 minutes, flipping halfway, until the coating is golden and the shrimp are opaque and firm.
  5. While shrimp cook, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl to make the bang-bang sauce.
  6. Warm the flour tortillas briefly in a dry skillet or microwave for pliability.
  7. Assemble tacos by placing several shrimp on each tortilla, topping with shredded cabbage and chopped cilantro, then drizzling with the spicy sauce.
  8. Serve immediately with lime wedges for squeezing over the tacos.

Notes

For gluten-free, use rice flour and gluten-free panko or crushed cornflakes. Adjust sriracha to taste for desired heat level.

Nutrition

Find it online: https://www.topchoicerecipes.com/air-fryer-bang-bang-shrimp-tacos/