Crispy Air Fryer Shrimp Tacos
- Cook Time: 23 minutes
- Total Time: 23 minutes
- Diet: Pescatarian
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 tablespoon taco seasoning (chili powder, cumin, garlic powder)
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 avocado, sliced
- Optional: Chipotle mayo or sour cream for drizzling
- Cooking oil spray
Instructions
- Step 1: Prepare the Shrimp Start by patting the shrimp dry with paper towels. This is a very important step to ensure the breading sticks properly. In a small bowl, toss the shrimp with half of the taco seasoning to give them a base layer of flavor.
- Step 2: Set Up the Breading Station Place the flour in one shallow bowl. In a second bowl, beat the egg. In a third bowl, mix the Panko breadcrumbs with the remaining taco seasoning. This organized setup makes the coating process much faster and cleaner.
- Step 3: Bread the Shrimp Dip each shrimp into the flour, shaking off the excess. Next, dip it into the egg wash, and finally, press it firmly into the Panko mixture until it is fully coated. Repeat this for all the shrimp and place them on a clean plate.
- Step 4: Air Fry the Shrimp Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil. Place the shrimp in a single layer, making sure they do not overlap. Spray the tops of the shrimp with a little more oil. Cook for 4 minutes, flip them over, and cook for another 3 to 4 minutes until they are golden and crispy.
- Step 5: Warm the Tortillas and Assemble While the shrimp are cooking, warm your tortillas in a dry skillet or the microwave. To assemble, place a handful of shredded cabbage on each tortilla, top with 3 or 4 crispy shrimp, add avocado slices, and sprinkle with cilantro. Drizzle with your favorite sauce and serve with a lime wedge.