Crispy Shrimp Tacos (Print Version)

# Ingredients:

01 - 10 flour tortillas.
02 - 450g large raw shrimp.
03 - 1.5 cups Japanese panko crumbs.
04 - 2 large eggs.
05 - 1/2 cup tapioca flour.
06 - 1/2 teaspoon smoked paprika.
07 - 1/2 teaspoon garlic powder.
08 - 1/4 teaspoon onion powder.
09 - 1/4 cup Thai-style sweet chili sauce.
10 - 1 teaspoon sriracha sauce.
11 - 1/2 cup mayonnaise.
12 - 230g bagged shredded cabbage mix.
13 - 1/4 cup chopped green onions.
14 - 1/4 cup fresh cilantro, chopped.
15 - Juice from half a lime.
16 - 2 tablespoons mayonnaise (for slaw).

# Instructions:

01 - Pat shrimp dry. Set up 3 bowls: seasoned flour, whisked eggs, and panko crumbs.
02 - Dip each shrimp in the flour, then the egg, and finally coat with panko.
03 - Air fry at 200°C for 7 minutes, flipping halfway through.
04 - Stir together mayo, sweet chili sauce, and sriracha until smooth.
05 - Combine cabbage, cilantro, green onions, lime juice, mayo, and sriracha.
06 - Coat shrimp in bang bang sauce, then layer the tortillas with slaw and shrimp.

# Notes:

01 - To keep things neat, use one hand for dry ingredients and the other for wet.
02 - Adjust the spice level in the sauce to your liking.

Back