Why You’ll Love These Shrimp Tacos

• Easy to make. We’re using the air fryer here. No grease splatter, no standing over a hot pan. Just toss the shrimp in the basket and go (with a little seasoning, of course *see the recipe card below). These tacos are so quick and easy to make—you’ll be eating them in under 20 minutes.
• The perfect slaw. It’s creamy, zippy, and has that fresh crunch that balances the warm, smoky shrimp perfectly. Add a little avocado and a drizzle of hot sauce, and yeah, you’ve got a taco worth repeating (every week, haha). They’re honestly that tasty.

Ingredient Notes

• Use frozen medium to large size shrimp. Most shrimp are flash-frozen shortly after being caught, so unless you live near the coast, the “fresh” shrimp at the seafood counter were likely previously frozen anyway—just thawed for display. Buying frozen gives you more control over the thawing process, and often results in better texture. Besides, they’re usually more affordable and convenient to keep on hand this way too (big win). Make sure to peel them and remove the tails before cooking.
• Olive or avocado oil both work well. The oil helps the seasoning stick and aid in crisping during air frying, so don’t skip it.
• I like to use finely shredded “angel hair” style cabbage. But tricolor or any shredded cabbage variety will work.
• Avocado mayo has a clean, light flavor. Regular mayo or even olive oil mayo will work just fine too.
• Yellow corn tortillas add great flavor. White corn or flour tortillas can be used if preferred—just warm them before assembling.
• Don’t forget the avocado. Ripe but firm avocado is best for slicing or cubing and overripe works better mashed as a spread (how I like it)

Step-By-Step Instructions

1. In a large bowl, lightly oil and season the shrimp.

1. Place the seasoned shrimp in the air fryer and cook them on air fry until fully cooked and slight crispy.

1. While the shrimp are cooking, throw together the coleslaw and let it sit for a few minutes.

1. Slightly warm the corn tortillas in the microwave for a few seconds. Then assemble the tacos—coleslaw, shrimp, avocado, hot sauce (optional).

Recipe Tips & Notes

• Quick thaw the shrimp. To thaw frozen shrimp quickly, place them in a bowl of cold water for about 15–20 minutes. Once thawed, pat them dry before seasoning—this helps the seasoning stick and they’ll cook up perfectly in the air fryer.
• Prep ahead. You can prep the coleslaw ahead of time—it really does get better as it sits. The flavors have a chance to meld together and the acidity of the lime juice breaks down the cabbage in the best way.
• Warm the tortillas. You don’t want to skip warming the tortillas. It makes all the difference in texture and so they don’t crack on you. There’s nothing worse than a taco shell that won’t do its one job.
• Cook in batches. If you’re feeding a crowd, this recipe easily doubles or even triples. For most standard air fryer baskets (around 4 to 6 quarts), you can fit about 1 pound of shrimp in a single layer. If you’re doubling or tripling the recipe, you’ll need to cook them in batches.

Don’t Have an Air Fryer?

If you don’t have an air fryer, you can quickly and easily cook the shrimp on the stove. Here’s how to do it:

1. Heat a skillet over medium-high heat and add 1 to 2 tablespoons of olive or avocado oil.
2. Add the seasoned shrimp to the skillet in an even single layer.
3. Cook shrimp 2-3 minutes per side until cooked through. The shrimp will be pink, opaque in color, and slightly crispy around the edges when cooked. They cook fast so keep a close eye on them. Overcooked shrimp will be rubbery.
4. Transfer the cooked shrimp to a clean plate immediately.

Storage & Reheating Recommendations

To store leftover (cooked) shrimp, let them cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in the air fryer or a skillet to avoid overcooking the shrimp.