Popcorn Shrimp Tacos
Ingredients
• 2 cups coleslaw mix
• ¼ cup minced fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons honey
• ¼ teaspoon salt
• 2 tablespoons 2% milk
• ½ cup all-purpose flour
• 1 ½ cups panko bread crumbs
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1-pound uncooked shrimp (41 to 50 per pound), peeled and deveined
• Cooking spray
• 8 corn tortillas (6 inches), warmed
• 1 medium ripe avocado, peeled and sliced
Directions
1. In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and toss to coat. Set aside.
2. Preheat air fryer to 375°F. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin, and garlic powder. Dip shrimp into flour to coat both sides; shake off excess. Dip into egg mixture and then panko mixture, patting to help coating adhere.
3. In batches, arrange shrimp in a single layer on greased tray in air fryer basket; spritz with cooking spray. Cook until golden brown, two to three minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turns pink, two to three minutes longer.
4. Serve shrimp in tortillas with coleslaw mix and avocado.
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