Air Fryer Bang Bang Shrimp Tacos

2 lbs. large raw shrimp peeled, deveined & tail-off

4 large eggs

3 cups Panko

1 cup tapioca flour or cornstarch

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Kosher salt and fresh-ground pepper, to taste

cooking spray

For the Bang Bang Sauce:

1 cup mayonnaise

1/2 cup Thai sweet chili sauce

Sriracha, to taste

For the Slaw:

16 oz coleslaw mix

1/2 cup chopped cilantro

1/2 cup chopped green onion

4 tbsp mayonnaise

Juice from 1 lime

Sriracha, to taste

Kosher salt, to taste

To Serve:

20 flour tortillas

Chopped green onion

Lime wedges, for serving

Pat the shrimp dry. Then set up your dredging station with 3 shallow bowls. To one of the bowls, add the tapioca flour or cornstarch and seasonings. To the second bowl, add the Panko. To the last bowl, add the eggs and a splash of water and whisk until combined.

Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. Let them rest on a wire rack for 10 minutes. Place breaded shrimp in your air fryer basket, in one layer and spray the top with oil. You will likely need to cook the shrimp in batches.

Spray the shrimp with cooking spray.

Air fry the shrimp at 390F for 7 minutes, flipping halfway through. After you flip the shrimp, spray the other side with oil and continue frying.

While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. Then, add all of the slaw ingredients to a large bowl and toss to combine.

After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top (reserving a little bit for garnish, if you’d like). Gently toss or shake the bowl to coat the shrimp in the bang bang sauce.

Warm your tortillas over an open flame, on a pan, or in the microwave. Then, assemble your tacos, starting with the tortillas, a bit of the slaw, the shrimp, any leftover bang bang sauce you have, and garnish with some sliced green onion. Enjoy!