Description
Crispy, golden shrimp tossed in bold Bang Bang sauce, served in warm tortillas with tangy coleslaw. Ready in 18 minutes, this fusion dish blends sweet, spicy, and creamy flavors perfectly.
Ingredients
12 large shrimp, peeled and deveined
1/4 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
4 flour tortillas
1/2 small red cabbage (finely chopped)
1/2 cup shredded carrots
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup sriracha (adjust to taste)
1/2 cup mayonnaise (for sauce)
1 tablespoon rice vinegar (for sauce)
2 tablespoons sugar (for sauce)
1 teaspoon sesame seeds (optional, for garnish)
Instructions
Preheat air fryer to 400°F (200°C) for 3 minutes.
In a bowl, mix flour, paprika, garlic powder, black pepper, and salt. Coat shrimp in the mixture and drizzle with olive oil.
Air fry shrimp for 6-8 minutes until golden and cooked through, shaking basket halfway.
While shrimp cooks, mix coleslaw: combine cabbage, carrots, mayonnaise, sour cream, milk, rice vinegar, sugar, and salt in a bowl.
Make Bang Bang sauce: whisk sriracha, mayonnaise, rice vinegar, and sugar until smooth.
Warm tortillas in air fryer for 2-3 minutes (pierce edges first to prevent puffing).
Toss cooked shrimp in Bang Bang sauce. Assemble tacos by filling tortillas with shrimp, coleslaw, and optional sesame seeds.
Notes
For extra crispiness, freeze shrimp for 10 minutes before air frying.
Increase sriracha quantity for more heat.
Store leftovers in an airtight container for up to 2 days; reheat in air fryer for 2-3 minutes.
Substitute sour cream with non-dairy yogurt for a vegetarian option.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg