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Three air fryer shrimp tacos with avocado on top sitting on a white plate.
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Air Fryer Shrimp Tacos

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 189kcal
Author Kristine Underwood

Ingredients

For the shrimp:
  • 1 lb raw shrimp (peeled, deveined, and tail removed—I recommend using frozen, but remember to thaw them first)
  • 1/2 tsp olive or avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
For the coleslaw:
  • 4 cup shredded cabbage (I like to use angle hair, but any shredded cabbage will work)
  • 1/4 cup cilantro (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 3 TBS mayonnaise (I like to use avocado mayonnaise in this recipe, but any will work)
  • 1 lime (juiced)
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
For the tacos:
  • 8 yellow corn tortillas (small, may use white corn tortillas or flour tortillas if you prefer)
  • 1 avocado (cubed, sliced, or mashed—for topping)
  • Sriracha or hot sauce (optional)
  • Extra squeeze of lime (optional)

Instructions

  • In a small ramekin or bowl, mix together the chili powder, cumin, garlic powder, and sea salt and set aside.
  • Add fresh or thawed shrimp to a medium size bowl and drizzle with olive or avocado oil. Sprinkle all of the seasoning blend over the shrimp and toss to coat evenly.
  • Place the seasoned shrimp in the basket of your air fryer and air fry at 385 degrees Fahrenheit for about 7 minutes, or until cooked through and slightly crispy.
  • While the shrimp are cooking, add the cabbage, chopped cilantro, chopped red onion, mayonnaise, lime juice, sea salt, and pepper to a bowl. Mix well and let sit until shrimp are finished cooking (or make ahead of time and refrigerate).
  • Gently warm the corn tortillas (either in the microwave or on the stove) and assemble the tacos. I like to do a layer of the coleslaw, several shrimp, and then top them with avocado and a dash of Sriracha or hot sauce (optional).
Notes
  • If you don't have an air fryer, you can cook the shrimp on the stove. To do so, heat a skillet over medium-high heat and add 1 tablespoon of olive or avocado oil. Add the shrimp to the skillet in an even single layer. Cook for 3-ish minutes per side until cooked through. The shrimp will be opaque in color when cooked. Transfer the cooked shrimp to a clean plate immediately.
  • Use frozen shrimp. Most shrimp are frozen shortly after being caught anyway. So, buying frozen shrimp gives you more control over the thawing process, and often results in better texture. 
  • To thaw frozen shrimp quickly: Place them in a bowl of cold water for 15-20 minutes. Pat them dry, then oil and season as noted above.Make sure to peel them and remove the tails first.
  • Cook in batches. If you're doubling or tripling this recipe, you'll need to cook the shrimp in batches. For most standard air fryer baskets (around 4 to 6 quarts), you can fit about 1 pound of shrimp in a single layer.
  • Storage & Reheating: 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.
Nutrition
Serving: 1 taco | Calories: 189kcal | Carbohydrates: 18g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 596mg | Potassium: 312mg | Fiber: 4g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 1mg