Bang Bang Shrimp Tacos (Print)
Crispy shrimp covered in creamy spicy bang bang sauce, paired with slaw, wrapped in warm tortillas. A lighter version that's quick and tasty!
# Ingredients:
01 -
1 lb raw shrimp, deveined and peeled.
02 -
2 eggs, large.
03 -
1/2 cup tapioca starch.
04 -
1 1/2 cups panko crumbs.
05 -
Salt and black pepper as needed.
06 -
1/2 teaspoon garlic powder.
07 -
1/2 teaspoon ground paprika.
08 -
Cooking spray for frying.
09 -
1/4 teaspoon onion seasoning.
10 -
1/2 cup mayo.
11 -
1 teaspoon sriracha hot sauce.
12 -
1/4 cup Thai-style sweet chili sauce.
13 -
1/4 cup fresh cilantro, roughly chopped.
14 -
1/4 cup green onions, sliced thin.
15 -
8 oz coleslaw mix.
16 -
Juice from half of a lime.
17 -
Sriracha for seasoning the slaw.
18 -
2 tbsp mayo (for mixing slaw).
19 -
10 flour tortillas, small size.
# Steps:
01 -
Dry off the shrimp. Lay out shallow bowls with flour, beaten eggs, and breadcrumbs, mixing seasonings into the flour.
02 -
Dip shrimp in flour, then egg, and finish with a breadcrumb coat. Arrange shrimp in your air fryer basket, spraying lightly with oil.
03 -
Set air fryer to 390°F and fry for 7 minutes, flipping the shrimp and respraying halfway through the time.
04 -
Mix mayo, sweet chili sauce, and sriracha until smooth.
05 -
Combine coleslaw veggies, green onion, cilantro, lime juice, sriracha, and mayo in a bowl.
06 -
Coat cooked shrimp in the sauce. Warm up tortillas. Add slaw and shrimp on top.
# Notes:
01 -
Switch out ingredients to make it gluten-free.
02 -
Yields roughly 10 tacos.
03 -
3-4 shrimp go in each taco.