• Thaw and remove tails from 1 lb. of shrimp.
• Place the thawed shrimp between two rows of paper towels and pat dry.
• Place ¾ cup of a gluten free flour blend – I love Bob’s Red Mill 1 to 1 Flour (or regular AP flour if not gluten free) in a small bowl.
• In another bowl crack 3 eggs and whisk with a small whisk or a fork.
• Add 1 cup of Gluten Free Panko Breadcrumbs (or regular Panko breadcrumbs if not GF) to a third bowl along with 2 tsp. each of garlic powder and onion powder, 1 tsp. each of cumin and chili powder, and ½ tsp. kosher salt and pepper. Stir until completely combined.
• Dip the shrimp (one at a time) first in the flour making sure it is entirely coated. Next, dip the shrimp in the eggs. Third, dip the shrimp in the Panko breadcrumb mixture making sure it is entirely coated. Repeat with the remainder of the shrimp.
• Place the breaded shrimp on a plate and mist or baste both sides with cooking oil. (They should be coated but not saturated in oil).
• Place as many shrimp as will fit in the basket without overcrowding it. Once the basket is in the Air Fryer set the temperature to 370 degrees and cook for 4 minutes on the first side. Flip the shrimp over and cook for another 4 minutes on the second side.
• Remove the shrimp from the basket, set aside, and repeat this process until all the shrimp have cooked.

For The Sauce:

• Add ½ cup sour cream and ¼ cup mayo to a small bowl. Grate the zest of 1 lemon into the bowl using a microplane or small zester. Cut the lemon and half and add the juice of the entire lemon. Add ½ tsp. garlic powder and a generous pinch of salt and pepper.
• Stir until completely combined using a small whisk or fork.
• To Serve: Serve shrimp on warmed tortillas with generous amount of sauce. Garnish with your favorite toppings such as cabbage, tomatoes, lettuce, spinach, avocado, guacamole, pico de gallo, pickled onions or radishes or hot sauce (optional).