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Shrimp tacos with with slaw and avocado crema in a dish on the side.

Air Fryer Shrimp Tacos

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 tacos 1x
  • Category: Dinner
  • Method: Air fry
  • Cuisine: Mexican


These air fryer shrimp tacos are the perfect fresh, quick, healthy weeknight meal. Shrimp (prawns) are tossed in a smoky dry rub served in warm tortillas with a simple slaw and avocado crema.


  • 1lb/ 450g raw shrimp (prawns), peeled and deveined
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 3 cups shredded green cabbage 
  • 1 cup grated carrot
  • 1/2 cup fresh coriander (cilantro)
  • 68 flour tortillas

Avocado crema:

  • 1/2 cup plain greek yoghurt
  • 1 small ripe avocado
  • 34 tablespoons lime juice
  • Salt + pepper


  1. Season shrimp: In a medium bowl, combine the shrimp, olive oil and seasonings. Toss well. 
  2. Air fry shrimp: Place the shrimp in a single layer in the air fryer basket. Air fry at 400 for 8-10 minutes, shaking the basket halfway.
  3. Avocado crema: Add all ingredients to a blender or food processor and blend until smooth, scraping sides down as needed.
  4. Cabbage slaw: Toss the cabbage with as much of the avocado crema as desired (I usually do 1/2 a cup). 
  5. Assemble the tacos and enjoy.


  • Store: Leftover air fried shrimp separately in an airtight container for 3-4 days. Store leftover crema in an airtight container for up to 4 days. I recommend storing the crema separate from the cabbage so it does not get soggy. Dress right before serving. 
  • Reheat leftover air fryer shrimp in the microwave in 15-20 second intervals or in the air fryer at 350F/170C until warmed through. 

Keywords: Shrimp, prawns, tacos, air fryer, slaw, avocado crema