Air Fryer Shrimp Tacos

4.89 from 9 votes

Full of flavor and ready in minutes, this Air Fryer Shrimp Taco Recipe is our new favorite for Taco Tuesday...especially when paired with my favorite Mexican Street Corn Salad and fresh avocado and mango! Wrap them up in lettuce wraps or tortillas for a yummy dinner!

Prep Time15

Cook Time8

Total Time23

Course: dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Calories: 346kcal

Author: Nancylynn

Ingredients

Shrimp:

1 lb large wild caught shrimp peeled and deveined
2 teaspoons avocado or olive oil
2-3 tablespoon salt free taco seasoning
¼-½ teaspoon salt
Zest of one lime

Street Corn Salad:

4 cups corn can be fresh off the cob, frozen, or canned
Cooking oil spray
3 teaspoons butter
2 cloves garlic minced
1/4 cup minced red onion
1 jalapeño diced and seeded
3 tablespoon minced cilantro
1/3 cup Cotija cheese you can sub feta if you want
Chili powder
Salt

For the dressing:

2 tablespoon mayo
1 tablespoon plain Greek yogurt
Juice from one lime
1/4 tsp chili powder

To Serve:

Bibb or Butter Lettuce Leaves and/or corn | flour tortillas
Sliced avocado
Diced mango
Extra cilantro

Instructions

Instructions for the Shrimp:

Preheat your air fryer to 400 degrees
Toss shrimp with oil, salt, and taco seasoning. Then add lime zest. Allow it to sit for a few minutes.
Add shrimp to the air fryer and cook for 3-4 minutes per side. I don’t really turn them, I just shake halfway through! Your shrimp might need more or less time depending on their size and on your air fryer model

Instructions For the Street Corn Salad:

Mix the ingredients together for the dressing and set aside or store in the refrigerator until you are ready for it.
In a nonstick or cast iron pan, spray cooking oil spray, then melt the butter over medium heat. Add in corn and sauté until it begins to toast, gently stirring kernels around with a rubber spatula and lowering heat if necessary so the kernels don’t burn. Add in garlic for the last minute and cook until fragrant. (if you are short on time, you can skip this part and just toss everything together!!!)
Remove corn from heat and add it to a mixing bowl. Toss in cilantro, jalapeño, and red onion. Stir, then pour in the dressing and finally the cheese. Sprinkle with some salt and some additional chili powder, adjusting seasoning to taste.
Garnish with some additional cilantro, if desired!

To Assemble Tacos:

Allow shrimp to cool slightly and cut into smaller pieces, if desired
Add 1/4 cup of shrimp to one lettuce cups, then top with 2 T of street corn, 1 T diced avocado, 2 T diced mango.

Notes

Makes 4 servings (see how to assemble your tacos above)

21 Day Fix: 1/2 GREEN, 1 RED (you can measure your shrimp to make sure), 1/2 YELLOW, 1/2 BLUE, 1/4 PURPLE, 1/2 TSP (per 3 lettuce wraps)

WW: Green - 6 points, Blue - 4 points, Purple - 4 points (per 3 lettuce wraps); without street corn: Green - 3 points, Blue - 2 points, Purple - 2 points (per 3 lettuce wraps)

Nutrition