These Air Fryer Shrimp Tacos are the perfect light, fresh, and easy mexican dish. The shrimp are tossed in a sweet and smoky dry rub and take less than 10 minutes to cook in the air fryer. Serve them with warm tortillas and a simple slaw and dinner is served!
Review all recipe notes and instructions before beginning.
In a medium bowl, combine the shrimp, olive oil, honey, salt, chili powder, cumin, smoked paprika, onion powder, granulated garlic, pepper, and cayenne. Toss well.
Place the shrimp in a single layer in the air fryer basket.
Air fryer at 400 for 6-7 minutes, or until the shrimp reach an internal temperature of 145 degrees.
While the shrimp cooks, toss the cabbage with as much of the jalapeño lime crema as desired. Assemble the tacos and enjoy.
Jumbo Shrimp: I used / shrimp ( which means - per pound). You can use whatever size shrimp you like, just note the cooking time may have to be adjusted. Olive Oil: Swap for avocado or vegetable oil.Honey: Swap for brown sugar.Refrigerator: Store leftover air fried shrimp separately in an airtight container for 3-4 days. Store leftover crema in an airtight container for up to 4 days. I recommend storing the crema separate from the cabbage so it does not get soggy. Dress right before serving. Do not overfill the air fryer. The shrimp should not be overlapping. This allows the air to circulate and for them to cook evenly. Cook in batches if needed. Do not overcook the shrimp. I recommend starting with the shortest time and then checking the shrimp. Overcooked shrimp are tough and rubbery. Every air fryer is different. Each air fryer cooks a little differently. These times are estimates based on my air fryer. Be sure to use a meat thermometer to ensure the shrimp are properly cooked.