Air Fryer Shrimp Tacos
Description
A cilantro-lime butter and fresh slaw amps up the flavor in these easy air fryer shrimp tacos that the entire family will love.
Ingredients
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4 cups shredded green cabbage
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1/2 cup sliced red bell pepper
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1/2 cup sliced yellow bell pepper
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1/2 cup sliced orange bell pepper
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1/4 cup pepitas (roasted green pumpkin seeds)
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2 tablespoons chopped fresh cilantro, divided
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1/4 cup lime juice, divided
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4 tablespoons olive oil, divided
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1 teaspoon honey
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3/4 teaspoon kosher salt, divided, or to taste
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1 1/2 pounds uncooked medium shrimp, peeled and deveined
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1/2 teaspoon garlic powder
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1/2 teaspoon ground black pepper
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2 tablespoons unsalted butter
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1 teaspoon grated lime zest
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12 (6 inch) flour tortillas, warmed
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3/4 cup crumbled queso fresco
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3 medium avocados - peeled, pitted, and sliced
Directions
1
Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
2
Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
3
Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
4
Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
5
Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
6
When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
7
To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.