Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1 cup Panko breadcrumbs
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt and black pepper
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha (adjust for heat)
- 8–12 small flour or corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- Fresh cilantro and lime wedges for garnish
Instructions
- In three separate shallow bowls, set up your breading station. Place the cornstarch mixed with garlic powder, onion powder, salt, and pepper in the first bowl. Put the beaten eggs in the second bowl, and the Panko breadcrumbs in the third bowl.
- Pat the shrimp dry with paper towels. One by one, dredge each shrimp in the cornstarch, dip it into the beaten eggs, and finally coat it thoroughly with the Panko breadcrumbs, pressing gently so they stick.
- Preheat your air fryer to 400°F (200°C). Place the breaded shrimp in a single layer in the air fryer basket, making sure they do not overlap. Lightly spray the tops with olive oil spray. Air fry for 8-10 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
- While the shrimp are cooking, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha in a large bowl. Adjust the Sriracha if you want more or less heat.
- Once the shrimp are done, immediately transfer them to the bowl with the sauce and toss gently to coat. Warm your tortillas in a pan or microwave. Fill each tortilla with a bit of shredded cabbage, top with the saucy shrimp, and garnish with fresh cilantro and a squeeze of lime juice.
- Cook Time: 25 minutes