Air Fryer Shrimp Tacos

Tender, flavorful shrimp with a slightly caramelized outside and a wonderful coating of tart/creamy/herbal cilantro-lime butter. The warmed flour tortillas are hefty enough to hold the filling without tearing, but if people prefer corn tortillas, they will need two so the filling doesn't make the tortilla tear. Serve tacos with lime wedges.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 652 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons unsalted butter
• ½ teaspoon garlic powder
• 1 teaspoon grated lime zest
• 1 teaspoon honey
• 4 tablespoons olive oil, divided
• ½ cup sliced red bell pepper
• ½ cup sliced yellow bell pepper
• 12 (6 inch) flour tortillas, warmed
• 2 tablespoons chopped fresh cilantro, divided
• 4 cups shredded green cabbage
• 1 ½ pounds uncooked medium shrimp, peeled and deveined
• ¼ cup pepitas (roasted green pumpkin seeds)
• ¾ teaspoon kosher salt, divided, or to taste
• ½ cup sliced orange bell pepper
• ¼ cup lime juice, divided
• ¾ cup crumbled queso fresco
• 3 medium avocados - peeled, pitted, and sliced

Recipe Instructions

Step 1

Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.

Step 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.

Step 3

Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.

Step 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.

Step 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.

Step 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.

Step 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.