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Popcorn Shrimp Tacos with Cabbage Slaw

These healthy popcorn shrimp tacos combine classic flavors in a new way! It’s one of my family’s favorites. To make them low-carb, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups coleslaw mix
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 jalapeno pepper, seeded and minced, optional
  • 2 large eggs
  • 2 tablespoons 2% milk
  • 1/2 cup all-purpose flour
  • 1-1/2 cups panko bread crumbs
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • Cooking spray
  • 8 corn tortillas (6 inches), warmed
  • 1 medium ripe avocado, peeled and sliced


  • 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 in greased 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.

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  • Lady Fingers
    Oct 18, 2020

    Very easy and totally delicious. I used 30-35 count shrimp (16 shrimp were 1/2 pound, and made two large servings). I didn't have cooking spray, so I just mixed 1 teaspoon of oil in with the seasoned panko.

  • Rick
    Sep 1, 2020

    Recipe is OK but like Marisol was saying it's stupid to use popcorn shrimp (particularly in this recipe, when you want to coat them) and if you look at the photo you realize it was made with much larger shrimp, so are "the judges" blind? You come with all these mom & pop recipes and you don't even correct them?

  • Marisol
    Jul 16, 2020

    The slaw was good, but I would pick jumbo shrimp over medium. It was a painstaking task having to coat the shrimp, either I had to do it one by one or in 5’s. I think just buying the breaded shrimp is easier.

  • darlyn29
    Jun 26, 2020

    Great recipe for taco night! If I run short on time I make these with frozen panko crusted shrimp but taking the time to crust your own as the recipe suggests makes for a much better crunch. Excellent recipe to keep on hand!