Why Make This Recipe
Quick Air Fryer Shrimp Tacos with Avocado Crema are a delicious and easy meal. They are perfect for busy weeknights or a fun weekend dinner. These tacos are full of flavor, and the air fryer makes cooking shrimp quick and simple. Plus, the creamy avocado sauce adds a fresh twist that everyone will love.
How to Make Quick Air Fryer Shrimp Tacos with Avocado Crema
Ingredients
- 12 oz fresh or thawed medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh lime juice
- Salt and pepper, to taste
- 6 small corn or flour tortillas
- Fresh cilantro, chopped, for garnish
- Optional toppings: sliced jalapeños, shredded cabbage, diced tomatoes, crumbled queso fresco
Directions
- Rinse shrimp under cold water and pat dry with paper towels. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper until evenly coated.
- Preheat the air fryer to 400°F (200°C). Arrange the shrimp in a single layer in the basket without overcrowding. Cook for 6-8 minutes, shaking halfway through, until shrimp turn pink and are crispy.
- In a blender or food processor, combine avocado, Greek yogurt or sour cream, fresh lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning or lime juice as needed.
- Heat the tortillas on a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and warm in the oven until soft and pliable.
- Spread a generous amount of avocado crema on each tortilla. Add several crispy shrimp, then top with fresh cilantro and optional garnishes like jalapeños, shredded cabbage, diced tomatoes, or queso fresco. Serve immediately.
How to Serve Quick Air Fryer Shrimp Tacos with Avocado Crema
These tacos are best served right after you make them. Place them on a platter with all the toppings so everyone can customize their tacos. Pair them with a side of chips and salsa or a fresh salad for a complete meal. Enjoy your flavorful shrimp tacos with friends and family!
How to Store Quick Air Fryer Shrimp Tacos with Avocado Crema
If you have leftovers, store the shrimp and avocado crema separately in airtight containers in the fridge. The shrimp can last for 2-3 days, while the avocado crema is best consumed within 1-2 days to keep it fresh. When you’re ready to eat the leftovers, reheat the shrimp in the air fryer for a few minutes to restore their crispiness.
Tips to Make Quick Air Fryer Shrimp Tacos with Avocado Crema
- Make sure to dry the shrimp well before seasoning to help them get crispy.
- Adjust the seasoning of the shrimp to your taste; you can add more chili powder for extra spice if you like.
- Use ripe avocados for the best flavor in your crema. The riper the avocado, the smoother the sauce will be.
- Don’t overcrowd the air fryer basket; cook the shrimp in batches if needed to ensure even cooking.
Variation
You can easily change this recipe by using different proteins like chicken or fish instead of shrimp. You could also try different toppings, such as mango salsa or pickled onions, for added flavor.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw and drain them before cooking.
2. What can I substitute for Greek yogurt?
You can use sour cream or a dairy-free yogurt alternative if you prefer.
3. Can I make the avocado crema ahead of time?
Yes, you can make the avocado crema a few hours in advance and store it in the fridge. To prevent browning, cover it tightly with plastic wrap or store it in an airtight container.
Quick Air Fryer Shrimp Tacos with Avocado Crema
- Total Time: 18 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Delicious and easy shrimp tacos made in the air fryer, topped with creamy avocado crema.
Ingredients
- 12 oz fresh or thawed medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh lime juice
- Salt and pepper, to taste
- 6 small corn or flour tortillas
- Fresh cilantro, chopped, for garnish
- Optional toppings: sliced jalapeños, shredded cabbage, diced tomatoes, crumbled queso fresco
Instructions
- Rinse shrimp under cold water and pat dry with paper towels. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper until evenly coated.
- Preheat the air fryer to 400°F (200°C). Arrange the shrimp in a single layer in the basket without overcrowding. Cook for 6-8 minutes, shaking halfway through, until shrimp turn pink and are crispy.
- In a blender or food processor, combine avocado, Greek yogurt or sour cream, fresh lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning or lime juice as needed.
- Heat the tortillas on a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and warm in the oven until soft and pliable.
- Spread a generous amount of avocado crema on each tortilla. Add several crispy shrimp, then top with fresh cilantro and optional garnishes like jalapeños, shredded cabbage, diced tomatoes, or queso fresco. Serve immediately.
Notes
These tacos are best served fresh. Store shrimp and avocado crema separately in the fridge if you have leftovers.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican