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Air Fryer Shrimp Tacos

Air Fryer shrimp tacos with a light golden exterior and quick, even cooking in the basket. Toss shrimp in a chili-cumin spice mix, air-fry to pink and tender, then warm corn tortillas and assemble with fresh lime, cilantro, onion, and 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
Spice and oil coating
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 1 Salt and pepper to taste
Taco assembly
  • 8 corn tortillas
  • 1 Cilantro, onion, cabbage, and lime for serving

Equipment

  • 1 air fryer

Method
 

Mix the spice blend
  1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly mixed. The mixture should look uniform in color before coating the shrimp.
Coat the shrimp
  1. Toss the shrimp with olive oil and the spice mixture until all shrimp are evenly coated. Make sure no dry spice pockets remain on the surface.
Air-fry the shrimp
  1. Arrange shrimp in a single layer in the air fryer basket, leaving space between pieces. Cook at 400°F for 8 minutes, shaking the basket halfway through, until shrimp are pink and cooked through.
Warm the tortillas
  1. Warm corn tortillas on a griddle or in the air fryer at 375°F for 2 minutes. Look for tortillas to become pliable and lightly warmed throughout.
Assemble and serve
  1. Fill each tortilla with cooked shrimp and top with fresh cilantro, diced onion, shredded cabbage, and a squeeze of lime juice. Finish with lime wedges on the side and serve immediately.

Notes

Pro tip: Keep the shrimp in a single layer so they air-fry (not steam) for that plump, lightly golden exterior. Refrigerate leftovers in an airtight container up to 2 days; reheat in the air fryer at 350°F for 2–3 minutes. Freezing is not recommended for best texture. For a lighter option, use reduced-fat sour cream or skip extra sauces and rely on lime and fresh cabbage for crunch.