Air-Fryer Chipotle Shrimp Tacos
By Rebeccah MarstersPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
½ cup distilled white vinegar 2 tablespoons packed light brown sugar, divided½ teaspoon table salt, divided½ small red onion, sliced thin12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed2 tablespoons minced canned chipotle chile in adobo sauce 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ cup plain Greek yogurt 1 tablespoon lime juice, plus lime wedges for serving1½ cups shredded napa cabbage ¼ cup chopped fresh cilantro, plus extra leaves for serving6 (6-inch) corn tortillas, warmed
Before You Begin
Serve with queso fresco and diced avocado. This recipe can be easily doubled.
Instructions
- Microwave vinegar, 1½ tablespoons sugar, and ¼ teaspoon salt in medium bowl until steaming, 2 to 3 minutes; whisk to dissolve sugar and salt. Add onion to hot brine and press to submerge completely. Let sit for 45 minutes. Drain, reserving 2 tablespoons brine. (Drained onion and reserved brine can be refrigerated for up to 1 week.)
- Lightly spray air-fryer basket with canola oil spray. Halve shrimp lengthwise. Combine chipotle, oil, chili powder, remaining 1½ teaspoons sugar, and remaining ¼ teaspoon salt in large bowl. Add shrimp and toss to coat. Arrange shrimp in even layer in prepared basket. Place basket into air fryer and set temperature to 400 degrees. Cook until shrimp are opaque throughout, 6 to 10 minutes, tossing halfway through cooking.
- Whisk yogurt and lime juice together in small bowl. Toss cabbage with cilantro and reserved brine in separate bowl. Serve shrimp with warmed tortillas, cabbage, pickled onion, yogurt, lime wedges, and extra cilantro leaves.
Time
45 minutesYield
Serves 2Ingredients
½ cup distilled white vinegar
2 tablespoons packed light brown sugar, divided
½ teaspoon table salt, divided
½ small red onion, sliced thin
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
2 tablespoons minced canned chipotle chile in adobo sauce
1 tablespoon extra-virgin olive oil
½ teaspoon chili powder
¼ cup plain Greek yogurt
1 tablespoon lime juice, plus lime wedges for serving
1½ cups shredded napa cabbage
¼ cup chopped fresh cilantro, plus extra leaves for serving
6 (6-inch) corn tortillas, warmed
Ingredients
½ cup distilled white vinegar
2 tablespoons packed light brown sugar, divided
½ teaspoon table salt, divided
½ small red onion, sliced thin
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
2 tablespoons minced canned chipotle chile in adobo sauce
1 tablespoon extra-virgin olive oil
½ teaspoon chili powder
¼ cup plain Greek yogurt
1 tablespoon lime juice, plus lime wedges for serving
1½ cups shredded napa cabbage
¼ cup chopped fresh cilantro, plus extra leaves for serving
6 (6-inch) corn tortillas, warmed
Ingredients
½ cup distilled white vinegar
2 tablespoons packed light brown sugar, divided
½ teaspoon table salt, divided
½ small red onion, sliced thin
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
2 tablespoons minced canned chipotle chile in adobo sauce
1 tablespoon extra-virgin olive oil
½ teaspoon chili powder
¼ cup plain Greek yogurt
1 tablespoon lime juice, plus lime wedges for serving
1½ cups shredded napa cabbage
¼ cup chopped fresh cilantro, plus extra leaves for serving
6 (6-inch) corn tortillas, warmed
Why This Recipe Works
For these tacos, we paired them with fresh, crunchy cabbage; cilantro; and a light lime yogurt. Flavor also came from smoky canned chipotles, with which we coated the shrimp after cutting them in half lengthwise to coat more surface area. We quickly pickled thinly sliced onion in brine and used the pickling liquid to dress the shredded cabbage and cilantro. Large shrimp (26 to 30 per pound) will also work here; adjust the cooking time as needed. You can lightly char the tortillas, one at a time, over a gas burner or stack tortillas, wrap tightly in aluminum foil, and warm in the air fryer set to 350 degrees for 5 minutes, flipping halfway through cooking.
Before You Begin
Serve with queso fresco and diced avocado. This recipe can be easily doubled.
Instructions
- Microwave vinegar, 1½ tablespoons sugar, and ¼ teaspoon salt in medium bowl until steaming, 2 to 3 minutes; whisk to dissolve sugar and salt. Add onion to hot brine and press to submerge completely. Let sit for 45 minutes. Drain, reserving 2 tablespoons brine. (Drained onion and reserved brine can be refrigerated for up to 1 week.)
- Lightly spray air-fryer basket with canola oil spray. Halve shrimp lengthwise. Combine chipotle, oil, chili powder, remaining 1½ teaspoons sugar, and remaining ¼ teaspoon salt in large bowl. Add shrimp and toss to coat. Arrange shrimp in even layer in prepared basket. Place basket into air fryer and set temperature to 400 degrees. Cook until shrimp are opaque throughout, 6 to 10 minutes, tossing halfway through cooking.
- Whisk yogurt and lime juice together in small bowl. Toss cabbage with cilantro and reserved brine in separate bowl. Serve shrimp with warmed tortillas, cabbage, pickled onion, yogurt, lime wedges, and extra cilantro leaves.
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