Ingredients:

• 1 lb raw medium shrimp, cleaned and deveined, tails removed
• ½ cup low-fat mayonnaise
• 1 tbsp sambal oelek
• ¼ cup sweet chili sauce
• ½ tsp Tabasco sauce
• 1 cup Panko breadcrumbs
• Cooking spray
• 1 cup shredded red cabbage
• 1 cup shredded white cabbage
• 3 green onions, chopped
• 8 whole wheat tortillas (100% whole wheat)
• 1 lime, cut into wedges

Instructions:

1. Prepare the Shrimp:
   • Clean and devein the shrimp, removing the tails, and place them in a bowl.
2. Make the Bang Bang Sauce:
   • In a separate bowl, whisk together the mayonnaise, sambal oelek, sweet chili sauce, and Tabasco sauce.
   • Taste and adjust the spiciness as needed.
   • Set aside ¼ of the sauce for drizzling.
3. Coat the Shrimp:
   • Dip the shrimp into the Bang Bang sauce, then coat them with Panko breadcrumbs.
   • Place the shrimp on the crisper tray of the air fryer, ensuring they are in a single layer with no overlapping. (You may need to cook the shrimp in batches.)
4. Air Fry the Shrimp:
   • Lightly spray the shrimp with cooking spray for a golden-brown finish.
   • Set the air fryer to 380°F and cook for 6-8 minutes. After 6 minutes, check for a golden-brown color and crispy texture. If necessary, cook for another 1-2 minutes.
5. Assemble the Tacos:
   • On each tortilla, layer the shredded red and white cabbage, then add the crispy shrimp.
   • Drizzle with the reserved Bang Bang sauce, sprinkle with chopped green onions, and finish with a squeeze of lime juice.
6. Optional Toppings:
   • Top with shredded cheese, sliced avocado, jalapeño peppers, or fresh cilantro.

Notes:

• Pat the shrimp dry with paper towels before dredging to remove excess moisture.
• Wet your hands during the breading process to prevent Panko from sticking.
• Cook the shrimp in a single layer in the air fryer to ensure they crisp up evenly. Flip halfway through for a golden-brown finish on both sides.

Nutrition