CRISPY FRIED SHRIMP TACOS AIR FRYER

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Prepare the slaw by slicing half a head of cabbage thinly.

Dice a red onion into petite pieces.

Cut cherry tomatoes in half and then into smaller pieces.

Chop a large amount of fresh cilantro and save some for garnishing.

In a bowl, mix the cabbage, red onion, cherry tomatoes, and cilantro together.

Add 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil to the slaw mixture.

Squeeze the juice of 2 limes into the slaw and mix well, then refrigerate.

In a mini food processor, add 3/4 cup of mayonnaise, 4 cloves of garlic, and 2 chipotle peppers with adobo sauce.

Squeeze the juice of 1 lime (about 2 tablespoons) into the processor and blend the mixture until smooth.

Set the sauce aside in the fridge while preparing the shrimp.

Prepare a divided dish with flour on one side and a mixture of 2 scrambled eggs with 1 tablespoon of half and half on the other side.

In another bowl, combine panko breadcrumbs and plain breadcrumbs for coating the shrimp.

Pat dry 1 pound of cleaned and deveined shrimp and set aside.

Coat each shrimp in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture.

Preheat the air fryer and spray the bottom with olive oil.

Arrange the shrimp in the air fryer without touching each other for even cooking.

Cook the shrimp at high temperature for about 6 minutes, spraying the tops with olive oil halfway through.

Warm flour tortillas in the microwave before assembling the tacos.

Spread a small amount of the sauce on each tortilla.

Add 3 pieces of shrimp to each tortilla and top with the slaw.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens