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Air Fryer Shrimp Tacos

Air Fryer shrimp tacos with a light golden exterior and quick, even cooking at 400°F. Toss shrimp in a chili-cumin spice blend, air-fry, then warm corn tortillas for soft, ready-to-assemble tacos.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 1 tbsp olive oil
chili powder
  • 1 tbsp chili powder
cumin
  • 1 tsp cumin
garlic powder
  • 0.5 tsp garlic powder
paprika
  • 0.5 tsp paprika
salt and pepper to taste
  • 1 salt and pepper to taste
corn tortillas
  • 8 corn tortillas
cilantro
  • 1 cilantro
onion
  • 1 onion
cabbage
  • 1 cabbage
lime
  • 1 lime

Equipment

  • 1 air fryer

Method
 

Make the shrimp spice blend
  1. Combine chili powder, cumin, garlic powder, paprika, salt, and pepper in a small bowl. Stir until the mix looks evenly speckled with spices.
Coat and air-fry the shrimp
  1. Toss shrimp with olive oil and the spice mixture until evenly coated. The shrimp should look lightly dusted all over.
  2. Arrange shrimp in a single layer in the air fryer basket. Air-fry at 400°F for 8 minutes, shaking the basket halfway through cooking, until shrimp are pink and cooked through with a light golden exterior.
Warm tortillas and assemble
  1. Warm corn tortillas on a griddle or in the air fryer at 375°F for 2 minutes. Stop when they feel soft and pliable with slight warmth through the centers.
  2. Fill each tortilla with cooked shrimp and top with fresh cilantro, diced onion, shredded cabbage, and a squeeze of lime juice. Assemble so toppings sit on top without piling so high the tortillas tear.
  3. Serve immediately with additional lime wedges on the side. The shrimp should still be hot when you bite into the first taco.

Notes

For best browning, avoid overlapping shrimp in the air fryer basket so hot air can circulate. Store leftover shrimp (and toppings separately) in the refrigerator up to 2 days; rewarm shrimp in the air fryer at 350°F for 2–3 minutes. Freezing is not recommended for best texture. If you want a lower-sodium option, use a reduced-salt blend for the seasoning.