Asian Air Fryer Shrimp Tacos

4 Servings

Main Course

30 min


15 MIN


15 MIN




3 tbsp

KRAFT Avocado Oil Mayo

1 tsp

Sriracha sauce (hot chili sauce)

1/2 tsp

sesame oil

2 cups

coleslaw blend (cabbage slaw mix)

1/2 lb

frozen uncooked cleaned medium shrimp, thawed

8 (4 inch) 

street taco flour tortillas


Step 1

HEAT air fryer at 400°F for 5 min.

Step 2

MEANWHILE, mix mayo, sweet and sour sauce, Sriracha sauce and sesame oil in large bowl until blended.

Step 3

ADD 1 Tbsp. of the mayo mixture to shrimp in medium bowl; toss to evenly coat shrimp with mayo mixture.

Step 4

ADD coleslaw blend to remaining mayo mixture; mix lightly.

Step 5

SPOON shrimp into air fryer basket; cook 5 min. or until shrimp turn pink, gently shaking shrimp in basket after 3 min.

Step 6

SPOON shrimp onto tortillas; top with coleslaw.

Safely Thawing Shrimp: To thaw shrimp, remove desired amount from the freezer and place in a resealable plastic bag. Store on the lowest shelf of the refrigerator overnight or until thawed; use within 2 days. For quicker thawing, place the sealed bag in a bowl of cold water and change the water every 30 min. until the shrimp are completely thawed. Use immediately.

Special Extra: Serve with lime wedges and/or topped with fresh cilantro