Air Fryer Asian Shrimp Tacos, Ginger-Peanut Slaw

1 tbsp fresh ginger, minced

1 tbsp peanut butter

1 tbsp sesame oil

1/2 tbsp rice vinegar

1/2 tbsp soy sauce

1/2 tsp Sriracha

1/2 tsp honey

1 clove garlic, minced

1 cup radicchio, thinly sliced

1 cup sugar snap peas, sliced

1 red bell pepper, thinly sliced

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3/4 - 1 lb fresh shrimp, peeled and deveined

2 tbsp tapioca flour

1 egg + 1 tbsp water

4 tbsp almond flour

4 tbsp Panko bread crumbs

6-8 white corn tortillas

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2 tbsp Hoisin sauce

1 tbsp soy sauce

Juice from 1/2 a lime

1/2 tbsp sesame oil

1/2 tsp honey

1/2 - 1 tsp Chili Garlic Sauce, to taste

1/2 tsp black sesame seeds

First, make the slaw by combining the ginger, peanut butter, sesame oil, rice vinegar, soy sauce, Sriracha, honey, and garlic in a medium bowl. Add the radicchio, sugar snap peas, and red bell pepper. Toss to thoroughly combine/coat vegetables. Set aside.

Make the shrimp sauce by combining the Hoisin, soy sauce, lime juice, sesame oil, honey, chili garlic sauce, and sesame seeds in a small bowl. Set aside.

Prepare the shrimp by getting 3 medium bowls. In one bowl, add the tapioca flour. In the second bowl, add egg and a splash of water. Stir to combine and form an egg wash. In the final bowl combine the almond flour and Panko. Working one at time, dredge the shrimp in tapioca flour, egg wash, and then flour and breadcrumbs mixture. Spray the bottom of the air fryer and place shrimp inside. Work in batches to prevent overcrowding. Air fry at 400 degrees for 3 minutes. Flip and cook another 3 minutes. Repeat until all shrimp are cooked. While the shrimp are cooking, warm the tortillas over the stove top flame (or in the oven).

Add cooked shrimp to medium bowl. Pour over shrimp sauce. Gently toss to coat shrimp with sauce.

To serve, add slaw to the tortilla and top with shrimp!