My air fryer shrimp tacos are the easiest 20 minute recipe for taco night. Paired with a cilantro lime slaw, colorful veggies and creamy avocado, it's a delicious weeknight dinner option.
A little dietitian secret: tacos are one of the fastest weeknight dinner options to just throw together. These air fryer shrimp tacos aren't your average taco either. We've got a zingy slaw with cilantro and lime and all the fixings, so get your guac and salsa ready!
Since we're prioritizing ease here, this recipe does not use traditional Mexican techniques or ingredients. It is inspired by some of the fantastic meals I've had at authentic Mexican restaurants, using ingredients accessible to me.
Why This Dietitian Loves This Recipe
Why should you include my air fryer shrimp tacos in your meal planning? Here's why:
- Minimal prep. We're using easy proteins (I always keep a bag of shrimp in the freezer), bagged coleslaw mix and tortillas. Reminder that using prepped ingredients is NOT bad- taking shortcuts makes healthy eating easier!
- Balanced option. Protein from the shrimp, healthy fats from our cheese and avocado, and tons of high fibre veggies. Sounds like a balanced meal to me.
- Family friendly. Taco night is always a winner in my house, because everyone can find something they like. I love plating all the taco components in separate bowls so my family can self-assemble their perfect taco.
For the shrimp:
- Raw shrimp
- Olive oil
- Ground cumin
- Garlic powder
- Chili powder
- Salt and pepper
For the cilantro lime slaw:
- Coleslaw mix
- Greek yogurt
- Feta cheese
- Feta cheese
- Cherry tomatoes
In a large bowl add shrimp, olive oil and spices. Toss to coat.
Once shrimp are fully coated in spices, arrange in a single layer in the basket of your air fryer. Air fry at 400F for about 6-8 minutes, or until shrimp is pink in colour and fully cooked.
While shrimp is cooking, make your cilantro lime dressing by blending together Greek yogurt, cilantro, feta cheese and lime until smooth.
Pour bagged coleslaw into a medium sized bowl, and toss with half of the dressing (save the other half for serving!).
Optional- Warm your tortillas by wrapping in tinfoil and placing in the oven at 350F for about 10 minutes.
To construct your tacos, spread a layer of mashed avocado onto your tortilla, top with your coleslaw salad, shrimp, cherry tomatoes and feta. Drizzle with additional dressing and garnish with a lime wedge.
Substitutions and Variations
To make gluten-free: Use a gluten-free tortilla (e.g. corn tortilla, cassava tortilla, etc.)
To make dairy-free: Use a dairy-free yogurt for the dressing or any dairy-free dressing you prefer. The feta cheese can be replaced with any dairy-free cheese of choice, however I recommend trying to find a saltier cheese if possible.
To make nut-free: This recipe is naturally nut-free.
As with all tacos, the toppings are up to you. This recipe includes my favorite flavor pairings, however use what you like and have on hand! Some other ideas include:
- Pickled red onions
- Shredded apples
- Cooked peppers
- Caramelized onions
- Sauteed mushrooms
Cooked shrimp and leftover salad can be stored in airtight container in the fridge for up to 3-4 days. I recommend storing the components (ie. shrimp, salad, tortillas, toppings) separately to avoid sogginess.
As all air fryers are different, I recommend keeping an eye on the shrimp as they cook, especially around the 5 minute mark. You will know the shrimp are done when they are pink and the base (opposite the tail) is opaque.
Frequently Asked Questions
Yes you absolutely can! Just cook them at 400F for about 8 minutes, flipping halfway!
Yes for sure! I love using the air fryer as it’s the quickest and most efficient way to cook shrimp, in my opinion. However, the shrimp can easily be cooked in a pan on the stove. I recommend adding 1 tablespoon of oil to a hot pan and cooking over medium heat until pink.
That’s correct! Traditionally, cotija cheese is the cheese of choice in most Mexican and Mexican-inspired dishes. Cotija cheese is an aged Mexican cheese with a slightly salty taste. Unfortunately, it isn’t readily available at most grocery stores near me, which is why I have used feta cheese in this recipe to make it a bit more accessible.
More Air Fryer Recipes
If you loved these air fryer shrimp tacos, here are some more recipes to try next:
PS. I love seeing my recipes in action! If you decide to make these air fryer shrimp tacos, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
20 Minute Air Fryer Shrimp Tacos
For the shrimp:
- 1 lb raw shrimp deveined and peeled
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
For the cilantro lime salad:
- ½ cup plain Greek yogurt
- Juice of 1 medium lime
- ¼ cup cilantro
- ¼ cup feta cheese
- 4 cups bagged coleslaw mix
- 8 6 inch tortillas
- 1 medium avocado mashed
- ½ cup feta cheese crumbled (or cotija cheese)
- ½ cup cherry tomatoes halved
- 1 lime sliced into wedges
- In a large bowl add shrimp, olive oil and spices. Toss to coat. Once shrimp are fully coated in spices, arrange in a single layer in the basket of your airfryer. Air fry at 400F for about 6-8 minutes, or until shrimp is pink in colour and fully cooked.
- While shrimp is cooking, make your cilantro lime dressing by blending together Greek yogurt, cilantro, feta cheese and lime until smooth.
- Pour bagged coleslaw into a medium sized bowl, and toss with half of the dressing (save the other half for serving).
- Optional: Warm your tortillas by wrapping in tinfoil and placing in the oven at 350F for about 10 minutes.
- To construct your tacos, spread a layer of mashed avocado onto your tortilla, top with your coleslaw salad, shrimp, cherry tomatoes and feta. Drizzle with additional dressing and garnish with a lime wedge.