Air Fryer Shrimp Tacos

5 from 6 votes

These air fryer shrimp tacos are spiked in a tequila lime marinade that strikes the perfect balance between sweet n' spicy Mexican flavors. A healthy and delicious meal that's on the dinner table in 20 minutes!

Course Dinner, Main Course

Cuisine Mexican

Diet Gluten Free, Low Fat

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 256kcal

Author Kim Peterson

Equipment

Ingredients

Shrimp

1 ½ pounds large shrimp , peeled and deveined, tails removed
¼ cup tequila
¼ cup lime juice , plus zest of 1 lime
2 tablespoons olive oil , divided
2 tablespoons fresh cilantro , chopped
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon jerk seasoning
1 teaspoon adobo sauce
½ teaspoon kosher salt
Corn or flour tortillas , warmed
Toppings: Pineapple Poblano Salsa, guacamole or avocado, crumbled queso fresco, fresh cilantro, squeeze of lime, and Mexican crema

Salsa

1 tablespoon olive oil , divided
1 poblano pepper , chopped
½ red onion , thinly sliced
1 cup fresh or thawed frozen corn
1 jalapeño pepper , minced
8 ounces cubed pineapple
2 tablespoons fresh cilantro , chopped
Zest and juice of 1 lime

Instructions

Shrimp

Place the shrimp in a medium bowl.
In a small bowl, whisk together the tequila, lime juice, zest, olive oil, cilantro, honey, Worcestershire, jerk seasoning, adobo, and salt until well combined.
Pour marinade over shrimp. Let sit at room temperature 10 minutes. Meanwhile make the Pineapple Salsa if you hadn't already.
When the shrimp are almost done marinating, preheat air fryer to 370 degrees F.
Drain shrimp from marinade and discard. Carefully place shrimp in a single layer in the air fryer basket. You can fit about one pound at a time.
Cook each batch of shrimp for 4 minutes, shaking the basket halfway through. They should be plump and just opaque in the center when done.
Serve shrimp warm with your favorite tortillas, Pineapple Salsa, and other suggested toppings, as desired. Happy taco building!

Salsa**

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add poblano, red onion and corn to the skillet and cook until softened slightly, about 5 minutes.
Add jalapeño and cook 1 minute. Transfer mixture to a large bowl and set aside
Maintain skillet’s heat and add pineapple chunks. Cook 4-5 minutes until slightly charred, stirring once halfway through.
Dice the pineapple when it’s cool enough to handle. Add to the corn mixture.
Stir in remaining tablespoon olive oil, cilantro, lime juice and zest. Season to taste with salt and pepper.
Salsa can be made 3 days ahead. Cover and chill. Let come to room temperature before serving.

Notes

*See the post for Recipe Tips and Serving Suggestions.

** Quickly caramelizing the veggies and pineapple makes them sweeter by concentrating their flavors but you don’t have to cook them. The salsa can be prepared raw. Your call! 😊

Nutrition