Air Fryer Shrimp Tacos

three air fryer shrimp tacos in a red taco stand.

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Easy and delicious shrimp tacos with a simple mango relish.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings: servings

Author: Marlynn Schotland

Equipment

1 Air Fryer

Ingredients

1 pound medium shrimp, peeled and deveined
1 Tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper

Toppings

6-8 street corn size tortillas
1 mango, diced
1 Tablespoon finely diced red onion
1 Tablespoon fresh lime juice
½ Tablespoon chopped cilantro
1 cup shredded cabbage or pre-made mix of shredded slaw

Instructions

In a large bowl, mix together the shrimp, olive oil, paprika, chili powder, garlic powder, onion powder, cumin, oregano, salt and pepper. Toss until the shrimp are evenly coated.
Line the air fryer basket with parchment paper. Place the shrimp on top, leaving a bit of room between (do not crowd the shrimp). If necessary, work in batches and/or you can stack a rack on top of the first layer, line with parchment, and place more shrimp on top.
Air fry at 400°F for 7-8 minutes. Check first at 7 minutes.
While the shrimp is air frying, warm up the tortillas either in a pan or microwave.
In a large bowl, mix together the mango, red onion, lime juice, and cilantro. Set aside.
When shrimp is cooked, assemble the tacos, including the tortillas, shredded cabbage, mango relish, and cooked shrimp. Serve immediately.

Notes

Makes approximately 6-8 street tacos, or 4 servings.

Shrimp Doneness: Shrimp will be done when a thermometer shows an internal temperature of 145°F, so I usually stop cooking when shrimp reaches around 135-140°F since the shrimp will continue cooking.

You can also use our mango pico de gallo or simple pico de gallo instead of the mango relish in this recipe.

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