Shrimp Tacos

Ingredients

  • 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

Directions

  1. In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside.

  2. 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.

  3. In batches, arrange shrimp in a single layer on the Mesh Trays and spritz with cooking spray. 

  4. Press the “Shrimp” setting and the “On/Off” button to start cooking.

  5. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.

  6. Serve shrimp in tortillas with coleslaw mix and avocado.

Matthew Revich