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Crispy Air Fryer Shrimp Tacos with Mango Slaw

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Crispy air fryer shrimp wrapped in warm tortillas, topped with fresh mango slaw and smoky chipotle crema for a quick, flavorful dinner.

Ingredients

Scale
  • 1 lb (450 g) raw shrimp, peeled and deveined (medium-sized, tail-off preferred)
  • ½ cup (50 g) panko breadcrumbs (Japanese-style recommended)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Salt and pepper, to taste
  • 1 large egg, beaten
  • Cooking spray or a light brush of oil for air fryer crispiness
  • 1 ripe mango, peeled and julienned
  • 1 cup (100 g) shredded green cabbage
  • ½ small red onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tsp honey or agave
  • Salt, to taste
  • ½ cup (120 ml) sour cream or Greek yogurt
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tsp adobo sauce
  • Juice of ½ lime
  • Salt, to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: avocado slices or extra lime wedges for serving

Instructions

  1. Rinse and pat dry 1 lb (450 g) shrimp with paper towels to ensure coating sticks.
  2. In a shallow dish, combine ½ cup (50 g) panko breadcrumbs, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, and salt and pepper to taste. Stir well.
  3. Beat 1 large egg in a separate bowl.
  4. Dip each shrimp first in the beaten egg, letting excess drip off, then press into the panko mixture until fully coated. Place coated shrimp on a plate.
  5. Preheat air fryer to 400°F (200°C) for about 3 minutes. Arrange shrimp in a single layer, spray or brush lightly with oil. Cook for 6-8 minutes, flipping halfway, until golden and cooked through.
  6. While shrimp cooks, toss together julienned mango, shredded cabbage, sliced red onion, sliced red bell pepper, and chopped cilantro in a bowl. Dress with lime juice, honey, and a pinch of salt. Mix gently.
  7. Combine sour cream or Greek yogurt with chopped chipotle pepper, adobo sauce, juice of ½ lime, and salt to taste. Stir until smooth.
  8. Warm tortillas in a dry skillet or microwave until pliable.
  9. Assemble tacos by placing 3-4 shrimp per tortilla, topping with mango slaw, and drizzling chipotle crema. Add avocado slices or lime wedges if desired.

Notes

Dry shrimp thoroughly before coating to ensure crispiness. Use Japanese-style panko for best crunch. Preheat air fryer and lightly oil shrimp for golden crust. Cook shrimp in batches if needed to avoid overcrowding. Mango slaw can be made ahead and refrigerated; add crema just before serving. For gluten-free, substitute panko with almond flour. For dairy-free, use coconut yogurt instead of sour cream or Greek yogurt.

Nutrition

Keywords: shrimp tacos, air fryer shrimp, mango slaw, chipotle crema, quick dinner, easy recipe, seafood tacos

Find it online: https://eliplate.com/crispy-air-fryer-shrimp-tacos-with-mango-slaw-best-easy-recipe/