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Air Fryer Shrimp Tacos

Air fryer shrimp tacos with a light golden, plump texture and quick prep—shrimp cook in a single layer at 400°F. Warm corn tortillas at 375°F for 2 minutes, then assemble with fresh cilantro, onion, cabbage, and lime.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Seasoned shrimp
  • 1.5 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.25 Salt and pepper to taste
Taco toppings
  • 8 corn tortillas
  • 0.25 cup Cilantro
  • 0.25 cup onion
  • 0.5 cup cabbage
  • 1 tbsp lime

Equipment

  • 1 air fryer

Method
 

Season and coat the shrimp
  1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir until the spices are evenly mixed with no clumps.
  2. Toss the shrimp with olive oil and the spice mixture until every piece is coated. The shrimp should look evenly speckled with seasoning.
Air fry and warm tortillas
  1. Arrange the shrimp in a single layer in the air fryer basket, without crowding. Make sure shrimp touch as little as possible so they crisp lightly.
  2. Cook at 400°F for 8 minutes, shaking the basket halfway through cooking. Cook until shrimp are pink and cooked through, with a light golden exterior.
  3. Warm the corn tortillas at 375°F for 2 minutes until soft and pliable. Flip once if needed so they heat through evenly.
Assemble and serve
  1. Fill each tortilla with cooked shrimp. Distribute shrimp evenly so each taco has a full center.
  2. Top with cilantro, diced onion, shredded cabbage, and a squeeze of lime juice. Finish with a quick lime squeeze just before serving for the freshest flavor.

Notes

For best texture, don’t overlap shrimp in the basket—single-layer airflow helps them turn lightly golden instead of steaming. Refrigerate leftovers in an airtight container up to 2 days; reheat shrimp in the air fryer at 350°F for 2–3 minutes. Freezing isn’t recommended for tacos with fresh cabbage and lime. If you want a lighter option, use reduced-oil cooking spray instead of olive oil and reduce chili powder by 1/2 tsp to keep the heat balanced.