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