- 1 pound raw medium shrimp
- 1/ 2 cup low-fat mayonnaise
- 1 tablespoon sambal oelek
- 1/ 4 cup sweet chili sauce
- 1/ 2 teaspoon hot sauce
- 1 cup Panko bread crumbs
- Cooking spray
- 1 cup shredded red cabbage
- 1 cup shredded white cabbage
- 3 sprigs green onions
- 8 whole wheat tortillas
- 1 lime
Clean and devein the shrimp, removing the tails. Set aside in a bowl.
For the Bang Bang Sauce: Whisk together the mayonnaise, sambal oelek, chili sauce, and tasco. Taste for desired spiciness. Place the sauce in a shallow bowl. Set aside ¼ of the bang bang sauce for drizzling. Place the Panko bread crumbs in a shallow bowl next to the sauce.
Coat the shrimp with the bang bang sauce and then coat with the Panko bread crumbs. Place the shrimp on a single layer on the crisper tray inside the air fryer, making sure not to overlap the shrimp. (You will need to repeat this process a few times.)
Spray the tops of the shrimp with cooking spray for a golden brown finish. Set the air fryer on 380 degrees for 6 to 8 minutes. Check the shrimp after 6 minutes to see if golden brown and crispy. If not, keep cooking another minute or two.
To assemble the tacos: Place a layer of the red and white cabbage at the bottom of the tortilla shell, followed by the crispy shrimp, and top with a drizzle of the reserved bang bang sauce, chopped green onions, and a squeeze of lime.
Optional toppings: shredded cheese, sliced avocados, sliced jalapeño peppers, fresh cilantro.