Air Fryer Shrimp Tacos

Tender, flavorful shrimp with a slightly caramelized outside and a wonderful coating of tart/creamy/herbal cilantro-lime butter. The warmed flour tortillas are hefty enough to hold the filling without tearing, but if people prefer corn tortillas, they will need two so the filling doesn't make the tortilla tear. Serve tacos with lime wedges.

an overhead view on air fryer shrimp tacos.
Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
45 mins
12 tacos


  • 4 cups shredded green cabbage

  • ½ cup sliced red bell pepper

  • ½ cup sliced yellow bell pepper

  • ½ cup sliced orange bell pepper

  • ¼ cup pepitas (roasted green pumpkin seeds)

  • 2 tablespoons chopped fresh cilantro, divided

  • ¼ cup lime juice, divided

  • 4 tablespoons olive oil, divided

  • 1 teaspoon honey

  • ¾ teaspoon kosher salt, divided, or to taste

  • 1 ½ pounds uncooked medium shrimp, peeled and deveined

  • ½ teaspoon garlic powder

  • ½ teaspoon ground black pepper

  • 2 tablespoons unsalted butter

  • 1 teaspoon grated lime zest

  • 12 (6 inch) flour tortillas, warmed

  • ¾ cup crumbled queso fresco

  • 3 medium avocados - peeled, pitted, and sliced


  1. Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.

  2. Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.

  3. Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.

  4. Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.

  5. Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.

  6. When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.

  7. To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

Cook's Notes:

Please buy fresh shrimp from your local fish market; frozen, defrosted will have too much water in them, and won't crisp up in the air fryer as well.

Patting shrimp dry before tossing in oil and spices sets you up for success in getting nicely browned outsides of the shrimp. Too much water simply makes them steam and cook, but not brown.

Any leftovers can be tossed together with some additional fresh cabbage or romaine lettuce, dressed with some additional dressing, and tossed with crumbled tortilla chips for a wonderful light lunch the next day.

Nutrition Facts (per serving)

652 Calories
37g Fat
53g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 652
% Daily Value *
Total Fat 37g 47%
Saturated Fat 9g 45%
Cholesterol 193mg 64%
Sodium 906mg 39%
Total Carbohydrate 53g 19%
Dietary Fiber 11g 39%
Total Sugars 6g
Protein 31g
Vitamin C 100mg 498%
Calcium 250mg 19%
Iron 6mg 34%
Potassium 1014mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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