Air Fryer Shrimp Tacos with Mango-Avocado Salsa
Air fryer shrimp tacos are a quick and easy 20-minute recipe, perfect for taco night. Served with a zesty cilantro lime slaw and mango avocado salsa these make a delicious yet healthy weeknight dinner.
Jump to Recipe
There’s nothing that brings me back to my time in Yucatán quite like shrimp tacos enjoyed on sunny beaches. Is there anything better than a plate full of juicy shrimp tacos topped with a zesty mango-avocado salsa and a spicy chipotle sauce? For me, this is the essence of Mexican living—simple, fresh, and full of flavor. Today we’ll make Mexican Chipotle Shrimp Tacos in the Air Fyer – it’s simple, quick and a total weeknight hero!
Why Air Fried Shrimp Tacos Are So Good
Air-fried shrimp tacos are a game changer if you love easy, healthy meals. The air fryer cooks the marinated chipotle shrimp to perfection, giving them a slightly crispy exterior while keeping the inside tender and juicy.
Cooking the shrimp in the air fryer is not only faster but also healthier since it requires less oil. Plus, air frying allows the shrimp to absorb all the smoky, spicy flavors of the chipotle seasoning, making each bite a burst of deliciousness.
Pair them with a fresh mango-avocado salsa and a crunchy cilantro slaw, and you’ve got a taco that’s both satisfying and light.
How to Reheat Corn Tortillas
To get the best out of your corn tortillas, it’s important to warm them up properly. Here are two simple methods:
- On the Stovetop: Heat a dry skillet over medium heat. Place the tortillas in the skillet, one at a time, let the skillet get really hot and cook for about 30 seconds on each side until they’re soft and pliable. This method helps bring out the natural flavors of the corn. It helps to spray some water onto the tortilla before heating it.
- Directly Over a Flame: If you have a gas stove, you can place the tortillas directly over a medium flame for a few seconds on each side. This gives them a slight char and adds a hint of smokiness, which is perfect for tacos.
Once warmed, keep the tortillas wrapped in a clean kitchen towel or a tortilla warmer until you’re ready to assemble your tacos.
If you are looking for a low-carb variation of this recipe, try my Chipotle Shrimp Lettuce Wraps with Creamy Mango Cilantro Sauce
For more delicious Mexican recipes try my Mexican Quinoa Salad Recipe and my Chiles en Nogada
Air Fryer Shrimp Tacos with Mango-Avocado Salsa
Ingredients
For the Shrimp:
- 1 lb. medium raw shrimp peeled and deveined
- 2 Tbsp. extra-virgin olive oil divided
- 1 tsp. chipotle chili powder substitute classic chili powder mixed with a pinch of cayenne powder
- 1 tsp. smoked paprika
- 3/4 tsp. ground cumin
- 1/2 tsp. kosher salt
For the Mango-Avocado Salsa:
- 1 medium ripe avocado diced
- 1 medium ripe mango diced
- 2 spring onions finely chopped
- 3 Tbsp. finely chopped fresh cilantro
- Zest and juice of 1 lime
For the Taco Slaw:
- 14 oz 400 g thinly sliced cabbage
- 1/2 small red onion finely diced
- 1/2 cup 120 ml freshly chopped cilantro
- 1/3 cup 80 ml neutral tasting oil
- 1/4 cup 60 ml lime juice
- 2 tsp. sugar or honey
- 1/2 tsp. ground cumin
- Kosher salt
Instructions
-
Prepare the Slaw: In a large bowl, combine cabbage, red onion, and cilantro. In a measuring cup, whisk together oil, lime juice, honey, cumin, and a pinch of salt and pepper. Pour the dressing over the slaw, toss until well combined, and chill until ready to use.
-
Prepare the Shrimp: Pat the shrimp dry with a paper towel and place in a large bowl. Add 1 Tbsp. olive oil, chipotle chili powder, smoked paprika, cumin, and salt; mix to combine. Let stand for 10 minutes.
-
Make the Mango-Avocado Salsa: In a medium bowl, combine mango, avocado, cilantro, and the zest and juice of 1 lime. Stir to combine and season with a pinch of salt. Set aside.
-
Cook the Shrimp: Place the shrimp in a single layer in the air fryer (work in batches if necessary). Air fry at 360°F (180°C) for 5-7 minutes, until the shrimp are cooked through and pink. If you prefer to cook the shrimp on the stovetop, simply heat a bit of olive oil in a pan over medium heat and cook the shrimp for 2-3 minutes per side, until opaque and pink.
-
Assemble the Tacos: Start by adding a layer of slaw to each warm corn tortilla, top with slaw, shrimp, then add a generous spoonful of mango-avocado salsa. Drizzle with chipotle sauce if desired.
These air-fried shrimp tacos with mango-avocado salsa are a quick, easy, and healthy way to bring a bit of that beachside vibe to your kitchen. Enjoy!
