{"id":1458160,"date":"2025-03-26T18:36:39","date_gmt":"2025-03-26T23:36:39","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/popcorn-shrimp-tacos-with-cabbage-slaw\/"},"modified":"2025-03-26T18:37:15","modified_gmt":"2025-03-26T23:37:15","slug":"popcorn-shrimp-tacos-with-cabbage-slaw","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/popcorn-shrimp-tacos-with-cabbage-slaw\/","title":{"rendered":"Popcorn Shrimp Tacos"},"content":{"rendered":"<p>If you love regular shrimp tacos, just wait until you try popcorn shrimp tacos. The bite-sized shrimp are coated in crispy seasoned bread crumbs before being air-fried, then tucked into warm corn tortillas along with zesty coleslaw. They&#8217;re the best way to put a fresh spin on <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-to-make-for-taco-tuesday\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-to-make-for-taco-tuesday\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">taco night<\/a>.<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/recipes\/popcorn-shrimp\/\" data-name=\"www.tasteofhome.com\/recipes\/popcorn-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Popcorn shrimp<\/a> are traditionally made by breading and frying small shrimp, which become bite-sized morsels that bear enough resemblance to popped corn kernels to earn their name. Frozen breaded shrimp have become common in grocery stores, but you&#8217;ll get the crunchiest popcorn shrimp if you apply the bread-crumb coating yourself. An <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-an-air-fryer\/\" data-name=\"www.tasteofhome.com\/article\/what-is-an-air-fryer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">air fryer<\/a> quickly turns that breading golden and crisp without the hot oil and mess of deep-frying.<\/p>\n<h2>Ingredients for Popcorn Shrimp Tacos<\/h2>\n<ul>\n<li><strong>Coleslaw:<\/strong> The coleslaw used as a topping comes together quickly with ready-to-use coleslaw mix, cilantro, lime juice, honey, salt and jalapeno. The flavors and texture play well with the seasoned shrimp and mild avocado.<\/li>\n<li><strong>Eggs and milk:<\/strong> Combine eggs and milk to use in the first step of the breading process.<\/li>\n<li><strong>Flour:<\/strong> The shrimp are dipped into all-purpose flour, giving the coating something to stick to.<\/li>\n<li><strong>Panko bread crumbs:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-panko\/\" data-name=\"www.tasteofhome.com\/article\/what-is-panko\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Panko<\/a> gives the shrimp their extreme crunchiness. These coarse Japanese-style bread crumbs are slow to absorb oil and have hardly any flavor. They also have a thicker, crispier texture than regular bread crumbs. If you prefer a finer coating, pulse the panko in a food processor for a few seconds.<\/li>\n<li><strong>Seasonings:<\/strong> Ground cumin and garlic powder add taco-inspired spice to the shrimp.<\/li>\n<li><strong>Uncooked shrimp:<\/strong> Raw shrimp are necessary when it comes to making these air-fried morsels; precooked ones will become tough and chewy. This breaded shrimp style is bite-sized by definition, so choose small shrimp (41-50 per pound) for the classic combination of crunchy and juicy. You could use larger shrimp to speed up the cleaning and dredging, but it would alter the texture.<\/li>\n<li><strong>Corn tortillas:<\/strong> Six-inch corn tortillas are the traditional size for tacos. You can buy your favorite brand or make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/corn-tortillas\/\" data-name=\"www.tasteofhome.com\/recipes\/corn-tortillas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">corn tortillas<\/a> from scratch (it&#8217;s super easy!). You can also use flour tortillas if you prefer. Either way, warm them up to make them pliable.<\/li>\n<li><strong>Avocado:<\/strong> Rich, creamy avocado balances the crisp, tangy slaw and spiced shrimp. You can also add your other favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/taco-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/taco-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">taco toppings<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the slaw<\/h3>\n<p>In a small bowl, combine the coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno. Toss to coat.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> 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.<\/p>\n<h3>Step 2: Set up the dredging station<\/h3>\n<p>Preheat the air fryer to 375\u00b0F. In a shallow bowl, whisk together the eggs and milk until they&#8217;re thoroughly combined. Place the flour in a separate shallow bowl. In a third shallow bowl, mix the panko, cumin and garlic powder.<\/p>\n<h3>Step 3: Coat the shrimp<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> 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.<\/p>\n<h3>Step 4: Air-fry the shrimp<\/h3>\n<p>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.<\/p>\n<h3>Step 5: Make the tacos<\/h3>\n<p>Serve the popcorn shrimp in the warm tortillas with the dressed coleslaw mix and sliced avocado.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> <a href=\"https:\/\/www.tasteofhome.com\/article\/do-tortillas-need-to-be-refrigerated\/\" data-name=\"www.tasteofhome.com\/article\/do-tortillas-need-to-be-refrigerated\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Tortillas should be refrigerated<\/a> 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2125690\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Popcorn-Shrimp-Tacos_FT25_245361_JR_0307_2.jpg?fit=700%2C1024\" alt=\"close up shot of Popcorn Shrimp Tacos with Cabbage Slaw\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Popcorn Shrimp Taco Variations<\/h2>\n<ul>\n<li><strong>Make the coleslaw from scratch:<\/strong> Most coleslaw mixes just contain shredded cabbage and grated carrots. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-shred-cabbage\/\" data-name=\"www.tasteofhome.com\/article\/how-to-shred-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Shredding the cabbage<\/a> and carrots yourself saves money, ensures freshness, and guarantees crunch.<\/li>\n<li><strong>Expand on the coleslaw mix:<\/strong> Throw in thinly sliced red or green onions for extra zing, or chopped cranberries, mango or sweet pepper for sweet-tart notes. If you made a big batch of one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/crunchiest-coleslaw-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/crunchiest-coleslaw-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crunchiest coleslaw recipes<\/a>, tuck the leftovers into the tacos as a follow-up meal.<\/li>\n<li><strong>Bake or deep-fry the popcorn shrimp:<\/strong> If you don&#8217;t have an air fryer, you can still make the popcorn shrimp for these tacos. To bake them, arrange them in a single layer on a greased baking tray and spritz them with cooking oil, then add them to a 400\u00b0 oven for six to eight minutes per side. To deep-fry the shrimp, add oil to a deep fryer, electric skillet or Dutch oven, heat it to 375\u00b0 and cook them in batches for two to three minutes. Once they&#8217;re golden, drain the shrimp on paper towels.<\/li>\n<li><strong>Change the wrapping:<\/strong> For maximum crunch, use hard taco shells instead of soft corn tortillas. Wrap the filling in butter lettuce leaves or very thinly sliced jicama for a lower-carb option. Overfilled taco shells and lettuce leaves tend to split, so use a light hand when adding the shrimp and vegetables, and hold each taco gently as you bite into it.<\/li>\n<\/ul>\n<h2>How to Store Popcorn Shrimp Tacos<\/h2>\n<p>Popcorn shrimp is best straight from the air fryer. If you have leftovers, pack the cooled popcorn shrimp in an airtight container and store them in the refrigerator for three to four days. The coating will get soggy the longer they sit, but they&#8217;ll still taste good when reheated. To avoid soggy breading, use an oversized container and space the shrimp in a single layer so they don&#8217;t stick together. Store the coleslaw and tortillas in separate airtight containers in the fridge.<\/p>\n<h3>Can you freeze popcorn shrimp?<\/h3>\n<p>You can safely freeze air-fryer popcorn shrimp for two to three months, but the texture will change when they&#8217;re thawed and reheated.<\/p>\n<h3>Should you reheat popcorn shrimp for tacos?<\/h3>\n<p>Reheating popcorn shrimp might mean overcooking it and making it rubbery, but it&#8217;s the only way to revive the original crunchy coating. Reheat popcorn shrimp, in batches as needed, in a single layer in a 350\u00b0 air fryer or toaster oven until the shrimp are warmed through and the breading is crisp again. It only takes a few minutes, so watch closely to ensure the crust doesn&#8217;t burn.<\/p>\n<h2>Popcorn Shrimp Tacos Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2125691\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Popcorn-Shrimp-Tacos_FT25_245361_JR_0307_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of Popcorn Shrimp Tacos with Cabbage Slaw\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to clean and devein shrimp?<\/h3>\n<p>Unless you have access to fresh, live shrimp, buy frozen shrimp and thaw them overnight in the refrigerator. Once thawed, remove the entire shell, including the tail. The tail gives you something to hold on to when you&#8217;re eating popcorn shrimp by the handful, but you don&#8217;t want bits of shell in your popcorn shrimp tacos.<\/p>\n<p>If you need to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean shrimp<\/a>, grip the meat at the head end and pull the shell away from the flesh, gently wiggling and twisting until the body and tail shell pop free. Check the backside for a dark vein; if you see one, tease it out with a paring knife. Rinse the shrimp to ensure you&#8217;ve removed all the shells, and pat them dry before dredging them. The drier the shrimp, the better the coating will stick.<\/p>\n<h3>What can you serve with popcorn shrimp tacos?<\/h3>\n<p>Make popcorn shrimp tacos the centerpiece of your next taco night. Start the meal with tortilla chips and an array of fresh salsas, from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pico-de-gallo\/\" data-name=\"www.tasteofhome.com\/recipes\/pico-de-gallo\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pico de gallo<\/a> to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fresh-salsa-verde\/\" data-name=\"www.tasteofhome.com\/recipes\/fresh-salsa-verde\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salsa verde<\/a>. Once the shrimp are crispy, serve the tacos with filling sides like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cilantro-lime-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/cilantro-lime-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cilantro-lime rice<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/instant-pot-black-beans\/\" data-name=\"www.tasteofhome.com\/recipes\/instant-pot-black-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Instant Pot black beans<\/a>. Grill <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mexican-street-corn\/\" data-name=\"www.tasteofhome.com\/recipes\/mexican-street-corn\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Mexican street corn<\/a> and toss together a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/refreshing-tropical-fruit-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/refreshing-tropical-fruit-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">refreshing tropical fruit salad<\/a> for lighter options. Mix up <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cadillac-margaritas\/\" data-name=\"www.tasteofhome.com\/recipes\/cadillac-margaritas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cadillac margaritas<\/a> for the adults to sip.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>With crispy shrimp, tangy coleslaw and warm corn tortillas, these popcorn shrimp tacos are a delightful way to mix it up for taco night.<\/p>\n","protected":false},"author":7061,"featured_media":2123340,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304037,304154,304032,306849,304328,305271,304292,305487,304338,307049,303966,304988,305004,303887,306848,304268,305383,305374,304350,324623,307064,306808,304150,303883,306875,307614,304353],"categories-v2":[308628,309437,308623,309605,308988,308319,308984,308481,309216,308305,310796,308992,310085,313088,308495,308935,308951,308478,309603,259483,309391,309381,309001,309177,310142,340663,313078,309434,308476,309790,310591,309005],"coauthors":[342010],"recommended_recipes":[{"post_title":"Pesto Corn Salad with Shrimp","post_link":"\/recipes\/pesto-corn-salad-with-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/03\/Pesto-Corn-Salad-with-Shrimp_EXPS_FT25_170439_EC_0326_6.jpg"},{"post_title":"Fish Tacos with Slaw","post_link":"\/recipes\/fish-tacos-recipe\/","post_image":"\/wp-content\/uploads\/2024\/11\/Fish-Tacos-with-Slaw_EXPS_TOHVP24_277728_MF_11_06_2.jpg"},{"post_title":"Shrimp & Corn Stir-Fry","post_link":"\/recipes\/shrimp-corn-stir-fry\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Corn-Stir-Fry_EXPS_FT25_115058_JR_0405_1.jpg"},{"post_title":"Simple Shrimp Tacos","post_link":"\/recipes\/shrimp-tacos-2\/","post_image":"\/wp-content\/uploads\/2025\/02\/Simple-Shrimp-Tacos_EXPS_TOHD25_278765_ChristineMa_5.jpg"},{"post_title":"Shrimp Tacos","post_link":"\/recipes\/shrimp-tacos\/","post_image":"\/wp-content\/uploads\/2024\/06\/Shrimp-Tacos_EXPS_TOHVP24_276716_MF_06_12_1.jpg"},{"post_title":"Spicy Sweet Shrimp with Pineapple Salsa","post_link":"\/recipes\/spicy-sweet-shrimp-with-pineapple-salsa\/","post_image":"\/wp-content\/uploads\/2025\/03\/Spicy-Sweet-Shrimp-with-Pineapple-Salsa_EXPS_FT25_200500_JR_0306_1.jpg"},{"post_title":"Thai Shrimp and Cabbage","post_link":"\/recipes\/thai-shrimp-and-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26062_TH10603D57A.jpg"},{"post_title":"Popcorn Shrimp","post_link":"\/recipes\/popcorn-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/05\/Popcorn-Shrimp_EXPS_TOHVP24_276428_DIYD_MF_05_08_2.jpg"},{"post_title":"Sesame Chicken Slaw Salad","post_link":"\/recipes\/sesame-chicken-slaw-salad\/","post_image":"\/wp-content\/uploads\/2018\/03\/Sesame-Chicken-Slaw-Salad_EXPS_HCKA18_53392_C10_20_2b.jpg"},{"post_title":"Chicken Sliders with Sesame Slaw","post_link":"\/recipes\/chicken-sliders-with-sesame-slaw\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps155874_EDSC153431A01_22_5b.jpg"},{"post_title":"Cabbage Slaw","post_link":"\/recipes\/cabbage-slaw\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cabbage-Slaw_EXPS_TOHFM23_2323_P2_MD_09_15_4b.jpg"},{"post_title":"Southwestern Shrimp with Salsa","post_link":"\/recipes\/southwestern-shrimp-with-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southwestern-Shrimp-with-Salsa_EXPS_FTTMZ19_111490_C03_06_3b_rms.jpg"},{"post_title":"California Shrimp Tacos with Corn Salsa","post_link":"\/recipes\/california-shrimp-tacos-with-corn-salsa\/","post_image":"\/wp-content\/uploads\/2017\/09\/California-Shrimp-Tacos-with-Corn-Salsa_exps152556_THHC2377563C05_01_8b_RMS.jpg"},{"post_title":"Pineapple Shrimp Tacos","post_link":"\/recipes\/pineapple-shrimp-tacos\/","post_image":"\/wp-content\/uploads\/2025\/04\/Pineapple-Shrimp-Tacos_EXPS_FT25_165208_JR_0410_1.jpg"},{"post_title":"Sweet Pepper Cabbage Slaw","post_link":"\/recipes\/sweet-pepper-cabbage-slaw\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cabbage and Rutabaga Slaw","post_link":"\/recipes\/cabbage-and-rutabaga-slaw\/","post_image":"\/wp-content\/uploads\/2018\/12\/Cabbage-and-Rutabaga-Slaw_EXPS_SDFM19_197398_C10_10_2b-3.jpg"},{"post_title":"Baja Chicken & Slaw Sliders","post_link":"\/recipes\/baja-chicken-slaw-sliders\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baja-Chicken-Slaw-Sliders_exps48609_TH1999637A05_06_2b_RMS.jpg"},{"post_title":"Cajun Popcorn Shrimp Sandwiches","post_link":"\/recipes\/cajun-popcorn-shrimp-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cajun-Popcorn-Shrimp-Sandwiches_EXPS_TOHSA22_38167_DR_04_01_4b.jpg"},{"post_title":"Popcorn Chicken Salad","post_link":"\/recipes\/popcorn-chicken-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38221_SD1191049D37C.jpg"},{"post_title":"Corn and Shrimp Salad","post_link":"\/recipes\/corn-and-shrimp-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23310_LT10591D45A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Popcorn-Shrimp-Tacos-with-Cabbage-Slaw_EXPS_FT25_245361_JR_0307_1.jpg","long_pin_file":{"ID":2125693,"id":2125693,"title":"Popcorn Shrimp Tacos Toh 2x3 Templates Longpin","filename":"Popcorn-Shrimp-Tacos_TOH_2x3_TEMPLATES_longpin.jpg","filesize":737858,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Popcorn-Shrimp-Tacos_TOH_2x3_TEMPLATES_longpin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2125693","alt":"Popcorn Shrimp Tacos","author":"8125","description":"","caption":"","name":"popcorn-shrimp-tacos_toh_2x3_templates_longpin","status":"inherit","uploaded_to":2124810,"date":"2025-03-19 10:07:21","modified":"2025-03-19 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Shrimp Tacos","datePublished":"2025-03-26","dateModified":"2025-03-26","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Popcorn-Shrimp-Tacos-with-Cabbage-Slaw_EXPS_FT25_245361_JR_0307_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"With crispy shrimp, tangy coleslaw and warm corn tortillas, these popcorn shrimp tacos are a delightful way to mix it up for taco night.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the slaw","text":"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."},{"@type":"HowToStep","name":"Set up the dredging station","text":"Preheat the air fryer to 375\u00b0F. 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."},{"@type":"HowToStep","name":"Coat the shrimp","text":"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."},{"@type":"HowToStep","name":"Air-fry the shrimp","text":"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."},{"@type":"HowToStep","name":"Make the tacos","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Popcorn-Shrimp-Tacos_FT25_245361_JR_0307_2.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 456 calories","fatContent":"12g fat (2g saturated fat)","cholesterolContent":"213mg cholesterol","sodiumContent":"414mg sodium","carbohydrateContent":"58g carbohydrate (11g sugars","fiberContent":"8g fiber)","proteinContent":"29g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.714286,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ellen150"},"reviewBody":"Good but need to use precooked\/folded taco shells.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSnow"},"reviewBody":"The slaw was good, but I would pick jumbo shrimp over medium. It was a painstaking task having to coat the shrimp, either I had to do it one by one or in 5\u2019s. I think just buying the breaded shrimp is easier.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRing"},"reviewBody":"Very easy and totally delicious. I used 30-35 count shrimp (16 shrimp were 1\/2 pound, and made two large servings). I didn't have cooking spray, so I just mixed 1 teaspoon of oil in with the seasoned panko.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButton"},"reviewBody":"These were amazing, I love your recipe. I had all the ingredients except the popcorn shrimp so I improvised with jumbo shrimp. I sliced the shrimp after I air trying and omg these tacos were good he bomb. Thank you for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopcorn"},"reviewBody":"Great recipe for taco night! If I run short on time I make these with frozen panko crusted shrimp but taking the time to crust your own as the recipe suggests makes for a much better crunch. Excellent recipe to keep on hand!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDice"},"reviewBody":"Made these with jumbo shrimp because I prefer to bread as few pieces as possible :)  My kids were fighting over who got the leftover shrimp.  We all loved the crispy shrimp with the sweet, crunchy slaw.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBee"},"reviewBody":"Recipe is OK but like Marisol was saying it's stupid to use popcorn shrimp (particularly in this recipe, when you want to coat them) and if you look at the photo you realize it was made with much larger shrimp, so are \"the judges\" blind? You come with all these mom & pop recipes and you don't even correct them?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"245361","romance_copy_dek":"With crispy shrimp, tangy coleslaw and warm corn tortillas, these popcorn shrimp tacos are a delightful way to mix it up for taco night.","enhanced_recipe_title":"Popcorn Shrimp Tacos with Cabbage Slaw","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups coleslaw mix","IngredientText":"2 cups coleslaw mix"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup minced fresh cilantro","IngredientText":"1\/4 cup minced fresh cilantro"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lime juice","IngredientText":"2 tablespoons lime juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons honey","IngredientText":"2 tablespoons honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 jalapeno pepper, seeded and minced, optional","IngredientText":"1 jalapeno pepper, seeded and minced, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons 2% milk","IngredientText":"2 tablespoons 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup all-purpose flour","IngredientText":"1\/2 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups panko bread crumbs","IngredientText":"1-1\/2 cups panko bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon ground cumin","IngredientText":"1 tablespoon ground cumin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon garlic powder","IngredientText":"1 tablespoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (41-50 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (41-50 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Cooking spray","IngredientText":"Cooking spray"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 corn tortillas (6 inches), warmed","IngredientText":"8 corn tortillas (6 inches), warmed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium ripe avocado, peeled and sliced","IngredientText":"1 medium ripe avocado, peeled and sliced"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Popcorn-Shrimp-Tacos-with-Cabbage-Slaw_EXPS_FT25_245361_JR_0307_1.jpg","RecipeId":245361,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Popcorn Shrimp Tacos with Cabbage Slaw Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Popcorn-Shrimp-Tacos-with-Cabbage-Slaw_EXPS_FT25_245361_JR_0307_1.jpg","ContributorId":null,"Firstname":"Julie","Lastname":"Peterson","City":"Crofton","StateDescription":"Maryland","IsCommunityCook":true,"TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Popcorn Shrimp Tacos with Cabbage Slaw","SubmittedTitle":"Popcorn Shrimp Tacos with Cabbage Slaw and Avacado","RecipeTypeId":1,"AverageRating":4.71,"WebPublishedDate":"3\/26\/2025 6:36:39 PM","ContestPlacementId":null,"FbImage":"FB_TOHAS20_245361_F04_07_1b_home.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Popcorn Shrimp Tacos with Cabbage Slaw","OriginalSourceProject":"Popcorn Shrimp Tacos with Cabbage Slaw","ContestPlacement":"Grand Prize","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I love combining classic recipes. 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