Baja Air Fryer Shrimp Tacos
If you're looking for a vibrant, flavorful meal that's surprisingly easy to make, look no further than these Baja Air Fryer Shrimp Tacos. With their spiced shrimp, zesty slaw, fresh pico de gallo, and creamy avocado, you are transported straight to the sunny shores of Baja California.
A simple blend of spices—smoky paprika, earthy cumin, fiery chili powder, and aromatic garlic and oregano—coats each shrimp, infusing it with an irresistible warmth and depth. Air frying them creates a light, crispy exterior while keeping the shrimp perfectly tender.
The cilantro lime slaw is the perfect counterpoint to the spiced shrimp. Whether you choose sour cream, Greek yogurt, or a combination, the creamy base is brightened with tangy lime juice and zest, fragrant cilantro, and a hint of garlic. The shredded cabbage adds a satisfying crunch, while a touch of avocado oil creates a luxurious texture.
No Baja-inspired dish would be complete without pico de gallo. This fresh salsa is a symphony of flavors, with the sweetness of ripe tomatoes, the sharpness of white onion, the heat of jalapeño, the tang of lime, and the herbaceousness of cilantro all coming together perfectly.
Now for the fun part: building your tacos. Warm your tortillas to make them pliable, then add the creamy slaw, avocado, a layer of the flavorful shrimp, and a sprinkle of the vibrant pico de gallo. The final touches? A scattering of chopped cilantro, a squeeze of lime, and salty cotija cheese. This dish is perfect for a quick and easy summertime lunch or dinner!
Baja Air Fryer Shrimp Tacos
Ingredients
- 1 tbsp avocado oil
- 1 green onion
- ½ cup fresh cilantro
- 2 cloves garlic
- ½ teaspoon salt
- 1 lime, juice and zest
- ¾ cup sour cream or greek yogurt (or a mixture of both)
- water, as needed for thinning
- 2 cups shredded cabbage
- 2 roma tomatoes, diced
- ¼ cup white onion, finely chopped
- ½ jalapeño pepper, deseeded and finely chopped
- ½ lime, juiced
- ¼ cup fresh cilantro, chopped
- salt, to taste
- 1 lb large shrimp, peeled and deveined
- 1 tbsp avocado oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- 12 small tortillas, warmed
- 2 tbsp chopped cilantro, for serving
- lime wedges, for serving
- 1-2 sliced avocados, for serving
- ½ cup crumbled cotija cheese, for serving
Instructions
- In a blender or food processor, pulse the avocado oil, green onion, cilantro, garlic, salt, lime, and sour cream/greek yogurt until smooth. Add water if needed to thin.
- Toss ¾ of the crema with the cabbage and set aside. Reserve the remaining crema to top the tacos with.
- Prepare the pico de gallo. Combine the tomatoes, onion, jalapeño pepper, and chopped cilantro in a medium-sized bowl. Add lime juice and salt to taste. Set aside.
- For the shrimp, combine the avocado oil and seasonings in a medium-sized mixing bowl. Add the shrimp and mix well until the shrimp is evenly coated in the seasoning mixture.
- Arrange shrimp in an air fryer basket in a single layer. Air fry at 400°F for 5 to 6 minutes, shaking the basket halfway. Cook in batches if needed.
- While the shrimp cooks, warm the tortillas. To assemble add the slaw, avocado slices, shrimp, and pico de gallo. Finish with Cotjia cheese, cilantro, lime wedges, and extra crema. Enjoy!
