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Tuesday Shrimp Tacos

Ok - living in Texas, Taco Tuesday is a thing, for I thought I'd partake this Tuesday and make shrimp tacos! I wanted to combine the classic bang bang shrimp everyone loves with my favorite pickled onion recipe. I tried to keep it somewhat healthy by air-frying the far, this is my favorite taco combo to date!

*Note if you'd like pickled onions, you'll have to prep those at least a day before...the longer you wait the better!

Tuesday shrimp tacos pair well with the Deep Ellum Brewing Co.'s Neato Bandito, Mexican-style lager


Protein: shrimp Prep Time: 15 minutes Cook Time: 10 minutes



shrimp (1 lb) egg white (2)

flour (1 c)

seasoning to taste

cooking spray



mayonnaise (1/2 c)

sweet chili sauce (1/3 c)

sriracha sauce (2 tbsp or to taste)



taco shells/tortillas

shredded cheese

cole slaw mix




pickled onions** (see below for easy recipe!)


- Preheat air fryer to 375 F.

- Combine flour and seasoning in a large bowl or plate with deep edges.

- In another large bowl, coat shrimp in egg whites.

- Roll shrimp through the flour mixture, coating evenly, then place on a clean plate.

- Lightly spray the shrimp with cooking spray and place carefully (sprayed side down) into the preheated air fryer.

- Spray the other side of the shrimp in the air fryer to coat both sides. - Cook 5 minutes on one side, flip, and then cook another 5 minutes - or until shrimp are cooked through and crispy.

- While the shrimp is cooking, you can prep the sauce.

- Whisk together the mayo, sweet chili sauce and sriracha together.

You can play with different ratios of each, depending on if you want the sauce spicier or more creamy. - Once the shrimp are done cooking, transfer to a bowl and lightly toss in some of the sauce.

You should have a little reserve leftover to top the taco with, if desired.

- Now that the shrimp is ready, make your taco as you please!

We love the HEB mixla tortillas that are both corn and flour.

- Dig in!



I acquired this recipe from my mother in law who used it in a green salad. I loved them so much, we have used them for many other things like chicken tzatziki rice bowls and tacos - they are super versatile!

Pickled red onion made with white sugar and balsamic vinegar - note the dark colour!


Prep Time: 5 minutes Cook Time: 10 minutes


red onion (1 medium, ~1 c)

vinegar (1 c)

I prefer red wine or balsamic

sugar (1/2 c)

You may alter this, depending on how sweet you'd like them.

You may also try other sweeteners, but I've only made it with white granulated sugar...

- Combine red onion, vinegar and sugar in a saucepan. Bring to a boil and simmer until the onion turns soft.

- Let mixture cool and store in a clean jar in the refrigerator.

-I would try to make use of them within a few weeks, at most.

-Dig in!


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