These springtime tacos will definitely refresh your meal routine! Kids will love biting into the crispy popcorn shrimp — air fried for a healthier take on the classic. You can even have them assemble their own tacos, so they can pile on as many toppings as they want. Serve multiple tacos as a full meal or present singles as an appetizer before the main course. These flavor-packed snacks also make a delicious game day treat or party appetizer.
Yield:Serves 6 (2 tacos per person) Prep Time:15 minutes Cook Time:12 minutes Total Time:27 minutes
1 cup avocado, chopped 1 cup tomato, chopped ¼ cup red onion, finely chopped ¼ cup cilantro, chopped 1 teaspoon jalapeño, chopped 1 tablespoon fresh lime juice ¼ teaspoon + ½ teaspoon sea salt, divided 1 large egg ¼ cup all-purpose flour ½ cup Kikkoman® Panko Bread Crumbs 1 teaspoon cumin 1 teaspoon paprika ⅛ teaspoon garlic powder 1-pound large raw shrimp, clean/peeled/deveined/tail removed 12 small tortillas
Combine avocado, tomato, red onion, cilantro, jalapeño, lime juice, and ¼ teaspoon of sea salt in a small bowl and gently stir to combine. Refrigerate until serving.
Beat egg in a shallow bowl. Add flour to a separate bowl and stir together panko breadcrumbs, cumin, paprika, garlic powder and remaining sea salt in a 3rd shallow bowl. Blot shrimp with paper towel to remove excess moisture. Dredge each shrimp in flour, then dip in egg on all sides and dredge in panko mixture last. Place 8-10 shrimp in basket of air fryer. Air fry at 400ºF for 6-7 minutes. Repeat with remaining shrimp.
Place 2 shrimp on a tortilla and top with 2-3 tablespoons of avocado salsa. Enjoy right away.