Ingredients
2 cups coleslaw mix1/4 cup minced fresh cilantro2 tablespoons lime juice2 tablespoons honey1/4 teaspoon salt1 jalapeno pepper, seeded and minced, optional2 large eggs2 tablespoons 2% milk1/2 cup all-purpose flour1-1/2 cups panko bread crumbs1 tablespoon ground cumin1 tablespoon garlic powder1 pound uncooked shrimp (41-50 per pound), peeled and deveinedCooking spray8 corn tortillas (6 inches), warmed1 medium ripe avocado, peeled and sliced
Preparation
In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside.
Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
Serve shrimp in tortillas with coleslaw mix and avocado.
