Air Fryer Shrimp Tacos Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a succulent and flavorful protein.

Olive oil: Used to coat the shrimp, helping the spices adhere and adding a touch of richness.

Chili powder: Adds a mild heat and depth of flavor to the shrimp.

Garlic powder: Infuses the shrimp with a savory, aromatic quality.

Cumin: Provides a warm, earthy flavor that complements the other spices.

Tortillas: Soft and pliable, these are the perfect vessel for your shrimp and toppings.

Shredded cabbage: Adds a crunchy texture and fresh taste to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, and cilantro, adding a burst of flavor.

Sour cream: Creamy and tangy, it balances the spices and adds richness.

Lime juice: Freshly squeezed, it adds a zesty brightness to the tacos.

To ensure the shrimp cook evenly in the air fryer, make sure they are arranged in a single layer without overlapping. This allows the hot air to circulate around each piece, resulting in perfectly cooked, crispy shrimp. If you have a large batch, cook them in multiple batches rather than overcrowding the basket.

• shrimp - Substitute with chicken breast: Chicken breast can be cut into small pieces and seasoned similarly, providing a different but still delicious protein option.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for cooking.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color, though it is less spicy than chili powder.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the overall taste of the dish.

• cumin - Substitute with coriander: Coriander has a slightly citrusy flavor that can add a unique twist to the seasoning mix.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative that is fresh and crunchy.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar texture and can be used as a fresh, crunchy base.

• pico de gallo - Substitute with salsa: Salsa provides a similar mix of tomatoes, onions, and peppers, though it may be more liquid than pico de gallo.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tangy flavor, with added protein.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidic brightness, though it has a slightly different flavor profile.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
• Transfer the cooled shrimp into an airtight container. For best results, use a container that fits the shrimp snugly to minimize air exposure.
• Store the tortillas separately in a resealable plastic bag or an airtight container to keep them from becoming soggy.
• Place the shredded cabbage and pico de gallo in separate containers. This keeps the vegetables fresh and crisp.
• For the sour cream, use a small airtight container to maintain its texture and prevent it from absorbing other flavors in the fridge.
• If you plan to freeze the shrimp, lay them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
• Label the containers with the date to keep track of freshness.
• When ready to reheat, thaw the shrimp in the refrigerator overnight if frozen. Reheat in the air fryer at 350°F (175°C) for 2-3 minutes or until warmed through.
• Warm the tortillas in a dry skillet or microwave just before serving to restore their pliability.
• Assemble the tacos with reheated shrimp, fresh cabbage, pico de gallo, and sour cream just before eating to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and place them in the oven for about 10 minutes until they are warm and pliable.
• For the shrimp, use a skillet over medium heat. Add a splash of olive oil and cook the shrimp for 2-3 minutes, stirring occasionally until they are heated through. Be careful not to overcook them, as they can become rubbery.
• Alternatively, you can reheat the shrimp in the air fryer. Preheat the air fryer to 350°F (175°C) and cook the shrimp for 2-3 minutes, shaking the basket halfway through.
• To reheat the shredded cabbage, place it in a microwave-safe bowl with a damp paper towel over it. Microwave on high for 30 seconds to 1 minute until it is slightly warm but still crisp.
• For the pico de gallo, it’s best served fresh, but if you must reheat it, use a microwave-safe bowl and heat it for 15-20 seconds. Be cautious as it can become mushy.
• The sour cream and lime juice should be added fresh to maintain their flavor and texture.

• Air fryer: Used to cook the shrimp quickly and evenly with hot air circulation.

• Mixing bowl: Used to toss the shrimp with olive oil and spices.

• Measuring spoons: Used to measure out the chili powder, garlic powder, and cumin accurately.

• Tongs: Used to place the shrimp in the air fryer basket and to shake the basket halfway through cooking.

• Dry skillet: Used to warm the tortillas if you prefer not to use a microwave.

• Microwave: An alternative method to warm the tortillas quickly.

• Cutting board: Used to prepare any additional toppings or to handle the shrimp before cooking.

• Knife: Used to cut the lime for freshly squeezed lime juice.

• Serving platter: Used to assemble and serve the shrimp tacos.

Preheat the air fryer: Preheat the air fryer while you prepare the shrimp to save time.

Use pre-shredded cabbage: Buy pre-shredded cabbage to cut down on prep time.

Ready-made pico de gallo: Purchase store-bought pico de gallo to avoid chopping vegetables.

Microwave tortillas: Warm tortillas in the microwave for a quicker option.

Batch cook shrimp: Cook shrimp in batches if your air fryer is small, but prep all at once.

Pre-mix spices: Mix chili powder, garlic powder, and cumin ahead of time for quicker seasoning.