Air Fryer Shrimp Tacos
These air fryer shrimp tacos are crispy, juicy, and topped with a creamy avocado cilantro slaw that adds the perfect fresh, tangy crunch. Ready in under 15 minutes, they make an easy, flavorful weeknight dinner or a fun Taco Tuesday favorite.
EQUIPMENT NEEDED
- Air fryer
- Immersion blender or food processor
Ingredients
- 1 pound shrimp peeled and deveined
- 8 tortillas
- 1 ½ cups shredded cabbage
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
For the slaw
- ¼ cup non fat Greek yogurt
- ½ cup cilantro
- ½ avocado
- 1 or 2 cloves garlic
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Wash and pat dry your shrimp. Add the peeled and deveined shrimp to a large mixing bowl. Drizzle with avocado oil or olive oil and sprinkle with the garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Toss until all of the shrimp are evenly coated.
- Lightly spray your air fryer basket with cooking spray and arrange the shrimp in a single layer. Air fry at 400 degrees for 7 to 8 minutes, until the shrimp are pink, opaque, and lightly crispy around the edges.
- While the shrimp is cooking, add the Greek yogurt, cilantro, half of an avocado, lemon juice, and garlic to a wide mouth jar or small food processor.
- Blend until smooth and creamy.
- Add the slaw mix to a large bowl and toss with the avocado cilantro dressing until everything is well coated.
- Once the shrimp are cooked, fill your warmed tortillas with the slaw, then top with the crispy air fryer shrimp and your favorite hot sauce or toppings.
Notes
Tips
- Pat the shrimp dry before seasoning. This is one of the biggest secrets to getting that lightly crispy texture in the air fryer. The drier the shrimp, the better they will brown instead of steaming.
- Don't overcrowd the air fryer basket. Lay the shrimp in a single layer with a little space between them so the hot air can circulate and crisp them up evenly.
- Warm your tortillas. A quick heat in a dry skillet or wrapped in a damp paper towel in the microwave makes them soft, pliable, and so much better for tacos.
- Taste the slaw before serving. Avocados and cilantro can vary in flavor, so give the dressing a quick taste and add a little more lemon, salt, or garlic if needed to make it pop.
- Add the shrimp last. Keep the shrimp separate until you are ready to assemble so they stay hot and slightly crispy when they hit the tacos.
Nutrition
Calories: 137kcalCarbohydrates: 15gProtein: 14gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 92mgSodium: 306mgPotassium: 315mgFiber: 3gSugar: 1gVitamin A: 201IUVitamin C: 7mgCalcium: 77mgIron: 1mg
*nutrition information is an approximate
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