Air Fryer Sweet Chili Crispy Shrimp Tacos
with Cilantro Sriracha Slaw & Crispy Fried Onions
- Wheat
- Shellfish
- Eggs
- Milk
- Soy
Crispy, panko-coated shrimp are air-fried until golden brown, then tossed in a sweet chili sauce. The shrimp are served in warm tortillas with a vibrant slaw of cabbage, cilantro, and a creamy, spicy Sriracha dressing. The tacos are finished with a sprinkle of crispy fried onions for extra crunch. This handheld meal balances sweetness, spice, and satisfying crispiness in every bite.
Ingredients
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Preheat air fryer to 400 degrees. Wash and dry produce.
-
Roughly chop cilantro.
-
In a medium bowl, combine coleslaw mix, cilantro, mayonnaise, vinegar, 1 tsp sugar (2 tsp for 4 servings), and as much Sriracha as you like. Season with salt and pepper.
-
Refrigerate until ready to serve.
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Rinse shrimp* under cold water; pat very dry with paper towels. Season with half the Fry Seasoning, salt, and pepper.
-
In a large bowl, combine tempura batter mix, remaining Fry Seasoning, ⅓ cup cold water, and ½ tsp salt (⅔ cup cold water and 1 tsp salt for 4 servings). (TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.) Stir shrimp into batter until fully coated.
-
Place panko on a shallow plate; season lightly with salt and pepper. Gently press coated shrimp into seasoned panko, shaking off any excess.
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Spray air fryer basket with nonstick cooking spray. Place shrimp in basket in a single layer. Air-fry until crisped and cooked through, flipping and spraying basket again halfway through, 6-8 minutes. TIP: Don’t overcrowd air fryer; work in batches if necessary.
-
Wash and dry bowl used for batter.
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While shrimp cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
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Once shrimp are done, transfer to bowl used for batter. Toss shrimp with chili sauce until well coated.
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Divide tortillas between plates. Fill with slaw (draining first), shrimp, and crispy fried onions. Serve with any remaining slaw on the side.
