INGREDIENTS
1 pound shrimp peeled and deveined
1 tablespoon olive oil
2 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon salt
To serve
8 taco shells or mini tortillas
shredded cabbage and carrots or store-bought coleslaw mix
toppings see note
lime wedges
INSTRUCTIONS
Mix the chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt and brown sugar in a small bowl.
In a large bowl, mix the shrimp with oil and the seasoning mix until coated.
Preheat air fryer to 380˚F for a few minutes. Place the shrimp in a lined air fryer basket in a single layer.
Working in batches, air fry shrimp for 5 minutes or until they’re no longer pink and cooked through.
To assemble the shrimp tacos, place shredded cabbage and carrot or slaw mix in each tortilla, top with air fried shrimp and toppings. Serve lime wedges on the side.
NOTES
Substitute 1 to 1.5 tablespoons of taco seasoning for the spices listed above in the recipe.
Toppings: guacamole, pico de gallo, salsa, spicy mayo sauce, hot sauce, red onions, chopped cilantro
Store: leftover shrimp in an air-tight container in the fridge for 3 to 4 days.
Reheat: reheat shrimp in the air fryer at 350˚F for a few minutes until warm.
NUTRITION
Serving: 2 shrimp tacos
Calories: 254 kcal
Total Carbs: 18 g
Protein: 25 g
Fat: 9 g
Saturated Fat: 2 g
Sodium: 804 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 451 IU
Vitamin C: 0.2 mg
Calcium: 103 mg
Iron: 1 mg
Net Carbs: 16 g