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Air Fryer Shrimp Tacos with Mango Salsa

Air Fryer Shrimp Tacos with Mango Salsa feature golden, lightly crisp shrimp cooked fast at 400°F, then tucked into warm tortillas. Each taco is topped with a bright mango-lime salsa and creamy drizzle for a sweet, spicy bite.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large raw shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 tsp cumin
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.0625 cayenne pepper
Mango Salsa
  • 1 large ripe mango, diced small
  • 0.5 red bell pepper, finely diced
  • 0.25 red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, juice
  • 0.25 tsp salt
For Serving
  • 8 small corn or flour tortillas
  • 1 cup purple cabbage, thinly shredded
  • 0.5 cup sour cream or Mexican crema
  • 1 lime, cut into wedges
  • 1 extra cilantro for garnish

Equipment

  • 1 air fryer
  • 1 sheet pan

Method
 

Season and air fry the shrimp
  1. Pat shrimp dry with paper towels to help them crisp. In a medium bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and cayenne until evenly coated.
  2. Preheat your air fryer to 400°F (200°C) for 3 minutes. This gets it hot enough for fast, even browning.
  3. Arrange shrimp in a single layer in the air fryer basket and do not overlap. Work in batches if needed so they cook evenly.
  4. Air fry for 6–8 minutes, flipping halfway through, until shrimp are pink, curled, and lightly crisped at the edges. Watch for firm, slightly browned edges as the visual cue.
Make mango salsa
  1. While the shrimp cook, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss well and set aside so the flavors mingle.
Warm tortillas and assemble
  1. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Flip when they turn pliable and lightly toasted.
  2. Assemble tacos by laying a handful of shredded purple cabbage on each tortilla. Top with 3–4 shrimp, a generous spoonful of mango salsa, and a drizzle of crema.
  3. Finish each taco with extra cilantro and a squeeze of fresh lime. Serve immediately for best crunch and bright flavor.

Notes

For maximum crispness, pat the shrimp really dry and avoid overcrowding the air fryer basket. Store mango salsa in the refrigerator up to 2 days (stir before using); shrimp is best eaten the same day but can be refrigerated up to 1 day and reheated at 350°F/175°C until warmed. Freezing is not recommended for best texture. For a dairy-free swap, use dairy-free crema or plain Greek yogurt alternatives in the serving step.