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Air Fryer Shrimp Tacos

Air Fryer Shrimp Tacos with a light golden, plump shrimp exterior and quick taco assembly in warm corn tortillas. Seasoned shrimp are air-fried at 400°F, shaken halfway, then tucked into soft tortillas with lime, cilantro, and crisp cabbage.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
Taco seasoning
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • Salt and pepper to taste
Shrimp coating
  • 1 tbsp olive oil
Tortillas and toppings
  • 8 corn tortillas
  • 1 Cilantro fresh, for topping
  • 1 onion diced, for topping
  • 1 cabbage shredded, for topping
  • 1 lime wedges and juice for serving

Equipment

  • 1 air fryer

Method
 

Season the shrimp
  1. Combine chili powder, cumin, garlic powder, paprika, salt, and pepper in a small bowl until evenly mixed. The mixture should look uniform and speckled with spices.
  2. Toss shrimp with olive oil and the spice mixture until evenly coated. Stop when every shrimp piece has a light, dry-looking spice layer.
Air-fry the shrimp
  1. Arrange shrimp in a single layer in the air fryer basket, with space between pieces. Avoid stacking so they cook evenly and stay plump.
  2. Cook at 400°F for 8 minutes, shaking the basket halfway through cooking. Stop when shrimp are pink and cooked through, with a light golden exterior.
Warm tortillas and assemble
  1. Warm corn tortillas on a griddle or in the air fryer at 375°F for 2 minutes. They should feel flexible and warm through.
  2. Fill each tortilla with cooked shrimp and top with fresh cilantro, diced onion, shredded cabbage, and a squeeze of lime juice. Finish with a quick lime squeeze so the flavors pop.
  3. Serve immediately with additional lime wedges on the side. The tacos are best hot, right after assembly.

Notes

For best texture, keep the shrimp in a single layer and shake halfway so the spiced surfaces crisp lightly. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the air fryer at 350°F until warmed through. Freezing cooked shrimp isn’t recommended for the best texture, but you can freeze raw peeled shrimp after coating. If you want a dairy-free swap, keep the toppings as-is—this recipe is naturally dairy-free.