Air Fryer Shrimp Tacos
These air fryer shrimp tacos are an easy weeknight dinner, packed with sweet and spicy flavors and high in protein. With tender shrimp, avocado crema and a homemade mango corn salsa, this delicious recipe is light, fresh and totally tasty.
Servings: 6 servings
Calories: 174kcal
Equipment
- Air Fryer
Ingredients
- 1.5 lbs. raw jumbo shrimp, tails off and deveined
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 6 snack size flour tortillas Carb Counter
- shredded cabbage
Mango Corn Salsa
- 1/2 a container of canned corn 150g
- 1 small mango chopped, 140g
- 2 small vine tomatoes chopped, 200g
- 1/2 red onion finely sliced, 100g
- 1 cup fresh cilantro
- juice of 1 lime
- 1/2 Tbsp. salt
Avocado Crema
- 2 avocados 183g
- 1/2 cup low-fat cottage cheese 110g
- 4 Tbsp. lime juice
- 1/4 cup cilantro
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 2-3 Tbsp. milk (any kind) to thin out
Instructions
Mango Corn Salsa
- Add the corn, mango, tomatoes, red onion, and cilantro to a bowl and stir to combine. Refrigerate for at least an hour before serving.
Avocado Crema
- Add the avocado, cottage cheese, lime juice, cilantro, salt and garlic to a high speed blender. Blend for 5 minutes, and add 1 Tbsp. of milk at a time until you reach your desired consistency. Let it set in the fridge until ready to serve.
Shrimp and Tacos
- Preheat the air fryer while you prep your shrimp. If you’re using frozen shrimp add them to a large bowl and fill with room temperature water to defrost, swap out the water if needed and let them sit until fully defrosted. If not already done, remove the tails and devein the shrimp. Pat dry and add to a large mixing bowl.
- In a small bowl, mix together the paprika, cumin, chili powder and salt and add to the shrimp. Mix well so the shrimp is evenly coated.
- Add the shrimp in a single layer to the air fryer and cook at 390 degrees Fahrenheit for 4-6 minutes until they're pink and no longer translucent. Flip the shrimp halfway through.
- Over a open flame on the stove sear the tortillas and top with shredded cabbage, shrimp, mango corn salsa (65g) and 1 Tbsp. (19g) avocado crema.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use raw shrimp not pre-cooked. Pre-cooked will get too tough.
- Add your favorite taco additions like jalapenos and hot sauce for added heat.
Nutrition
Serving: 1taco | Calories: 174kcal | Carbohydrates: 19g | Protein: 20g | Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 144mg | Sodium: 881mg | Potassium: 224mg | Fiber: 8g
