Air Fryer Shrimp Tacos

5 from 4 votes

These air fryer shrimp tacos are fresh and flavorful! With crispy shrimp, creamy avocado, and delicious toppings they make for a simple and tasty recipe perfect for an easy weeknight dinner.

Prep Time20

Cook Time6

Total Time26

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 296kcal

Author: Olivia & Annie

Ingredients

Quick pickled onions

½ red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
2 teaspoons sugar
½ teaspoon kosher salt

For the shrimp

1 lb raw shrimp, deveined and tail off
2 teaspoons olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon kosher salt
1 teaspoon cumin

Avocado crema

1 avocado
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon lime juice
Salt to taste

For assembling the tacos

Shredded cabbage
Jalapeño, finely diced
Cilantro, finely chopped
8 corn tortillas

Instructions

Quick pickled onions

Cut the red onion into thin slices and place in a medium bowl or tupperware container. Measure out and add the apple cider vinegar, water, salt, and sugar and pour it over the sliced onions. Mix until well combined.
Let them sit while you continue to make the rest of the recipe, stirring every 5-10 minutes to ensure all onions are coated in the pickling solution.

For the shrimp

If using frozen shrimp, begin by thawing the shrimp in a medium bowl. Once the shrimp are thawed, pat them dry with a paper towel. Toss the shrimp with the olive oil.
In a small bowl, measure out the paprika, chili powder, garlic powder, salt, and cumin. Sprinkle the spices over the raw shrimp and gently mix until the shrimp are evenly coated in the spices.
Place the shrimp in the air fryer basket in a single layer. Cook at 400 degrees Fahrenheit for 3 minutes, pull out the air fryer basket and toss, then cook for another 2-3 minutes or until the internal temperature of the shrimp meets 145 degrees Fahrenheit. The total cooking time will depend on the size of the shrimp.

Avocado crema

Place the avocado, Greek yogurt or sour cream, and lime into the bowl of a food processor or into a blender. Pulse until all ingredients are combined and smooth. You can also mash the avocado with a fork in a bowl and mix in the other ingredients until well combined. Salt to taste.

For assembling the tacos

If you do not have pre-shredded cabbage, chop your cabbage into fine shreds. Remove the seeds from the jalapeño and dice. Chop the cilantro.
We like to warm tortillas on a pan over the stove for these tacos. Alternatively, wrap your corn tortillas in a damp paper towel. Place them in the microwave and warm them up in 20 second intervals until they are steaming hot.
Place some of the avocado crema down the center of the corn tortilla. Top with about 4 pieces of shrimp, shredded cabbage, cilantro, diced jalapeño, and pickled onions. Enjoy!

Notes

This recipe is gluten-free. It is not vegetarian or vegan. To make this recipe dairy-free, simply use a dairy-free yogurt or sour cream in the avocado crema.

Nutrition