These light and fresh tacos are packed with flavor! The shrimp cook in just minutes in the air fryer and come out plump and juicy. The tacos are built on charred corn tortillas and topped with crunchy cabbage and a creamy, spicy shrimp taco sauce. Top these with some fresh cilantro and lime juice for a refreshing feast.
Hands-On Time: 15 minutes
Cook Time: 9 minutes
PER SERVING
CALORIES: 401 | FAT: 19g | SODIUM: 1,738mg | CARBOHYDRATES: 30g | FIBER: 4g | SUGAR: 5g | PROTEIN: 27g
Serves 4
- 1 tablespoon olive oil
- 2 teaspoons packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ pounds jumbo shrimp, peeled and deveined
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons sriracha sauce
- 1 teaspoon water
- 8 (6") corn tortillas
- 1 cup shredded cabbage
- ½ cup finely chopped radishes
- ¼ cup minced cilantro
- 2 jalapeño peppers, seeded and thinly sliced
- 1 lime, cut into wedges
1. Preheat air fryer to 400°F.
2. In a small bowl, mix together olive oil, brown sugar, salt, chili powder, paprika, onion powder, and garlic powder. Use a pastry brush to coat shrimp with olive oil mixture on both sides.
3. Arrange shrimp inside air fryer, spaced ½" apart.
4. Air fry 5 minutes or until shrimp starts to curl up and hug itself. Shrimp is done when it reaches an internal temperature of 145°F. Remove shrimp from air fryer and cover with foil to keep warm.
5. While shrimp is cooking, prepare shrimp taco sauce by mixing together mayonnaise, sour cream, sriracha, and water in a small bowl. Set aside.
6. When shrimp is done cooking, add tortillas, one at a time, and air fry 30 seconds or until slightly charred.
7. Build tacos by placing shrimp inside tortillas and topping with taco sauce, cabbage, radishes, cilantro, jalapeño, and a squeeze of lime. Serve.
