Air Fryer Shrimp Tacos

About seventeen minutes, start to finish, and most of that is peeling and shredding. Shrimp are about as fast as protein gets, and a heavy coat of taco seasoning means you don't need a marinade or a sauce.

The one-minute warm-up

Here's the move that makes these better than just stuffing cold tortillas: once the tacos are built, they go back in the basket for sixty seconds. The tortillas soften and get a little toasty, the cabbage wilts just slightly at the edges, and the shrimp stay hot.

Keep the cold toppings out of that minute. Warm avocado and cilantro aren't anybody's idea of a good time. They go on after.

Heads up

Filled tacos can flop open in the air fryer's fan. Lean them against each other, or against the side of the basket, so they stay upright.

Seasoning, heavily

Two tablespoons of seasoning for a pound of shrimp sounds like a lot, and it is. That's the point. The shrimp are the only thing carrying flavor, so they need to be properly coated. Dry them first so it sticks.

Tip

Cabbage over lettuce, every time. It stays crunchy against hot shrimp instead of going limp.

Want a white-fish version? That's Fish Tacos. If you'd rather have the shrimp without tortillas, the Garlic Butter Shrimp uses the same cook time, and the extras make a fine topping on a One Pan Burrito Bowl.