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
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 in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2 to 3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2 to 3 minutes longer.
4. Serve shrimp in tortillas with coleslaw mix and avocado.
Prize winning recipe
These healthy popcorn shrimp tacos combine classic flavors in a new way! It’s one of my family’s favorites. To make them low-carb, use lettuce instead of tortillas.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.