Ingredients

• 1 lb raw medium shrimp, peeled, deveined, and 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%)
• 1 lime, cut into wedges

• Shredded cheese, sliced avocado, sliced jalapeños, chopped cilantro

Instructions

1. Prep the Shrimp
   Pat shrimp dry with paper towels and set aside.
2. Make the Sauce
   In a small bowl, whisk together mayonnaise, sambal oelek, sweet chili sauce, and Tabasco. Taste and adjust spice if needed.
   Set aside ¼ of the sauce for drizzling.
3. Bread the Shrimp
   Set up two shallow bowls—one with the remaining bang bang sauce, the other with Panko breadcrumbs.
   Dip each shrimp into the sauce, then coat with breadcrumbs.
   Place shrimp in a single layer on the air fryer tray, making sure pieces don’t overlap.
4. Air Fry
   Spray shrimp lightly with cooking spray.
   Air fry at 380°F (193°C) for 6–8 minutes, flipping halfway through. Shrimp should be golden and crispy.
5. Assemble Tacos
   Warm tortillas if desired. Add a mix of shredded red and white cabbage to each tortilla, top with crispy shrimp, drizzle with reserved sauce, sprinkle with green onions, and finish with a squeeze of lime.
6. Add Optional Toppings
   Customize with any extras like cheese, avocado, jalapeños, or cilantro.

• Pat shrimp dry before breading to help coating stick.
• Wet your hands occasionally while breading to prevent sticking.
• Avoid crowding the air fryer—cook in batches if needed.
• Flip shrimp halfway for even crisping.

Nutrition