Popcorn Shrimp Tacos

Instructions

1. 01

   In a small bowl, combine the coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno. Toss to coat. Editor's Tip: The oils in chiles can burn your skin, so pull on disposable gloves before you handle the jalapenos. Avoid touching your face as you work, then remove the gloves carefully and wash your hands as soon as you finish.

2. 02

   Preheat the air fryer to 375°F. In a shallow bowl, whisk together the eggs and milk until they're thoroughly combined. Place the flour in a separate shallow bowl. In a third shallow bowl, mix the panko, cumin and garlic powder.

3. 03

   Dip the shrimp into the flour to coat both sides, then shake off the excess flour. Dip the shrimp into the egg mixture, again letting the excess drip off, and then into the panko mixture. Pat each shrimp gently to help the coating adhere to it. Editor's Tip: Be sure to dredge each shrimp completely in flour and shake off the excess; too little or too much flour (or binder or bread crumbs) can loosen the coating until it falls off.

4. 04

   In batches, arrange the shrimp in a single layer on a greased tray in the air-fryer basket, and then spritz them with cooking spray. Cook the shrimp until the panko is golden brown, two to three minutes. Turn the shrimp, spritz them again with cooking spray, and continue cooking until the crust is golden brown and the shrimp turns pink, two to three minutes longer.

5. 05

   Serve the popcorn shrimp in the warm tortillas with the dressed coleslaw mix and sliced avocado. Editor's Tip: Tortillas should be refrigerated to extend their shelf life, but even room-temperature ones can be stiff enough to crack when folded. Soften them for a few seconds in a hot stovetop skillet or the microwave just before serving, or slide a bundle wrapped in aluminum foil into a toaster oven on the warm setting to keep them supple until the shrimp are ready.