Popcorn Shrimp Tacos with Cabbage Slaw

This was an alright recipe; not a ton of flavor. A bit messy and I think the shrimp could have been smaller in order to be easier to eat. I hate when you have a taco that has 3 shrimp on it and you have to bite carefully so you don't eat all the shrimp in one bite. Maybe that's just me. 

Also, we definitely needed a lot more panko and egg mixture than the recipe called for, which is unusual. I feel like I tend to have extra of that sort of ingredient. Anyway, because of that I upped the ingredients and changed the recommended shrimp size below.

• 2 cups coleslaw mix
• 1/4 cup minced fresh cilantro
• 2 Tbsp lime juice
• 2 Tbsp honey
• 1/4 tsp salt
• 1 jalapeno pepper, seeded and minced, optional
• 3 large eggs
• 3 Tbsp 2% milk
• 3/4 cup all-purpose flour
• 2 cups panko bread crumbs
• 1 1/2 Tbsp ground cumin
• 1 1/2 Tbsp garlic powder
• 1 lb uncooked shrimp (60-80 per lb) peeled and deveined
• cooking spray
• 8 6-inch tortillas, warmed
• 1 avocado, peeled and sliced

In a bowl combine the first 5 ingredients and, if desired, the jalapeno; toss to coat. Set aside. Preheat air fryer to 375 degrees. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, ground 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. 

In batches, arrange shrimp in a single layer on a greased tray in the 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. Serve shrimp in tortillas with coleslaw mix and avocado.

NOTE: In recipes that involve coating something in egg and flour, I tend to only make up half the mixture at a time for coating. The reason for this is that halfway through my coating of whatever meat, I tend to have a bowl that once was full of breadcrumbs or flour, now full of chunks of eggy, squishy nastiness. Then the second half of my meat that gets coated doesn't work as well. So by planning for that ahead of time, I can do half the meat, make up the rest of the dipping mix, and then do the other half. A bit more work perhaps, but I find it makes the breading process work better.

Serves 4

Total Time: 30 minutes

Recipe from Taste of Home