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Popcorn Shrimp Tacos with Cabbage Slaw

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

I love combining classic flavors in new ways. This healthy recipe combines crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland
Popcorn Shrimp Tacos with Cabbage Slaw Recipe photo by Taste of Home

Ingredients

  • 2 cups coleslaw mix
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 jalapeno pepper, seeded and minced, optional
  • 2 large eggs
  • 2 tablespoons 2% milk
  • 1/2 cup all-purpose flour
  • 1-1/2 cups panko bread crumbs
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 pound uncooked shrimp (41-50 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, if desired, jalapeno; toss to coat. Set aside.
  2. Preheat air fryer to 375°. 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 in flour to coat both sides; shake off excess. Dip in egg mixture, then in 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, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
  4. Serve shrimp in tortillas with coleslaw mix and avocado.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.

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