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Air Fryer Shrimp Tacos

Air Fryer Shrimp Tacos with quick, easy seasoning and a light golden exterior—air-fried until pink and juicy, then piled into warm corn tortillas. Finish with fresh cilantro, diced onion, shredded cabbage, and lime for bright, taco-night flavor.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Spice mix
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.25 Salt and pepper to taste Use to taste.
Shrimp
  • 1.5 lb large shrimp, peeled and deveined Pat dry for best browning.
  • 1 tbsp olive oil
Taco fixings
  • 8 corn tortillas Corn tortillas for soft tacos.
  • 0.5 Cilantro, onion, cabbage, and lime for serving Use cilantro, diced onion, shredded cabbage, and lime wedges/juice.

Equipment

  • 1 air fryer

Method
 

Make the spice mix
  1. Combine chili powder, cumin, garlic powder, paprika, salt, and pepper in a small bowl until evenly blended.
  2. Toss the shrimp with olive oil and the spice mixture until every piece is evenly coated.
Air-fry the shrimp
  1. Arrange shrimp in a single layer in the air fryer basket so they cook without crowding.
  2. Cook at 400°F for 8 minutes, shaking the basket halfway through, until shrimp are pink and cooked through (lightly golden on the outside).
Warm tortillas and assemble
  1. Warm corn tortillas on a griddle or in the air fryer at 375°F for 2 minutes until pliable.
  2. Fill each tortilla with cooked shrimp and top with fresh cilantro, diced onion, shredded cabbage, and a squeeze of lime juice.
  3. Serve immediately with additional lime wedges on the side.

Notes

For the plumpest shrimp, pat them dry before tossing with oil and spices, and keep them in a single layer for even air-frying. Store leftover shrimp and toppings separately in the fridge up to 3 days; reheat shrimp in the air fryer at 350°F for 2–3 minutes. Freezing: shrimp can be frozen up to 2 months, but tortillas/toppings are best fresh. Dietary swap: use low-sodium seasoning (or reduce added salt) for a lower-sodium option.