Why Make This Recipe
Air Fryer Bang Bang Shrimp Tacos are a perfect choice for a tasty and easy meal. They are quick to make, full of flavor, and a great way to enjoy shrimp without deep-frying. The air fryer gives the shrimp a nice crispy texture while keeping them juicy inside. Plus, you can customize them with your favorite toppings!
How to Make Air Fryer Bang Bang Shrimp Tacos
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 cup flour tortillas
- 1 cup shredded cabbage (for slaw)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Olive oil cooking spray
Directions:
- Preheat the air fryer to 400°F (200°C).
- In a bowl, mix the mayonnaise, sweet chili sauce, sriracha, lime juice, salt, and pepper to create the Bang Bang sauce.
- Toss the shrimp with a little oil and season with salt and pepper.
- Place the shrimp in the air fryer basket in a single layer. Spray lightly with olive oil cooking spray.
- Air fry for 8-10 minutes, shaking the basket halfway through, until the shrimp are crispy and cooked through.
- Prepare the slaw by mixing the shredded cabbage with a dash of lime juice and salt.
- Serve the crispy shrimp in flour tortillas, topped with the Bang Bang sauce and homemade slaw.
How to Serve Air Fryer Bang Bang Shrimp Tacos
Serve these delicious tacos warm right after cooking. You can enjoy them as a main dish or as a fun appetizer. Feel free to add extra toppings like avocado, cilantro, or lime wedges for extra flavor.
How to Store Air Fryer Bang Bang Shrimp Tacos
If you have leftovers, store the shrimp and slaw separately in airtight containers. The shrimp will keep well in the fridge for about 2 days. Reheat them in the air fryer or microwave before serving. The slaw is best eaten fresh but can be stored for a day.
Tips to Make Air Fryer Bang Bang Shrimp Tacos
- Make sure the shrimp are evenly coated with seasoning for the best flavor.
- Don’t overcrowd the air fryer basket to ensure even cooking.
- Adjust the spiciness of the Bang Bang sauce by adding more or less sriracha to suit your taste.
Variation
You can use different types of shrimp or even try this recipe with fish or chicken. You can also switch up the toppings by adding diced tomatoes, jalapeños, or corn.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just thaw them completely and pat them dry before cooking.
2. Is there a gluten-free option for the tortillas?
Yes, you can use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.
3. Can I make the Bang Bang sauce in advance?
Absolutely! You can prepare the sauce a day ahead and store it in the fridge until you’re ready to use it.
Air Fryer Bang Bang Shrimp Tacos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
- Diet: Pescatarian
Description
Quick and flavorful shrimp tacos with a crispy air-fried texture and a spicy Bang Bang sauce.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup flour tortillas
- 1 cup shredded cabbage (for slaw)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, mix the mayonnaise, sweet chili sauce, sriracha, lime juice, salt, and pepper to create the Bang Bang sauce.
- Toss the shrimp with a little oil and season with salt and pepper.
- Place the shrimp in the air fryer basket in a single layer and spray lightly with olive oil cooking spray.
- Air fry for 8-10 minutes, shaking the basket halfway through, until the shrimp are crispy and cooked through.
- Prepare the slaw by mixing the shredded cabbage with a dash of lime juice and salt.
- Serve the crispy shrimp in flour tortillas, topped with the Bang Bang sauce and homemade slaw.
Notes
Leftovers should be stored separately; shrimp in the fridge for about 2 days and slaw should be eaten fresh.