Description
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.
Ingredients
Scale
- 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)
- 6-8 flour tortillas
Avocado crema:
- 1/2 cup plain greek yoghurt
- 1 small ripe avocado
- 3-4 tablespoons lime juice
- Salt + pepper
Instructions
- Season shrimp: In a medium bowl, combine the shrimp, olive oil and seasonings. Toss well.
- 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.
- Avocado crema: Add all ingredients to a blender or food processor and blend until smooth, scraping sides down as needed.
- Cabbage slaw: Toss the cabbage with as much of the avocado crema as desired (I usually do 1/2 a cup).
- Assemble the tacos and enjoy.
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Air fry
- Cuisine: Mexican