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air fryer taco

Baja Shrimp Tacos

Sweet and tender shrimp coated in a chili-lime marinade makes for a delicious weeknight taco. Don’t forget to top your tacos with our tangy avocado crema.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4 people

Equipment

Ingredients
  

For the Shrimps and Marinade

  • 1/2 cup Olive Oil
  • 2 tsp Lime Zest
  • 1/4 tsp Ground Cumin
  • 2 each Garlic Clove, finely chopped
  • 1 tsp Kosher Salt
  • 20 turns Black Pepper, freshly cracked
  • 1 pound Large Shrimp (about 30 per pound), peeled and deveined
  • 1 tsp Chili powder
  • 2 tbsp Lime Juice

For the Avocado Crema

  • 1 each Large Avocado
  • 1/4 cup Sour Cream
  • 1/4 cup Lime Juice
  • 1/2 cup Fresh Cilantro, finely chopped
  • 3/4 tsp Kosher Salt
  • 1 each Jalapeno chopped, deseeded

For the Tacos:

  • as needed Shredded Green Cabbage as needed
  • as needed Cotija Cheese, crumbled as needed
  • as needed Lime Wedges as needed

Instructions
 

  • In a medium mixing bowl, combine the marinade ingredients and mix until well combined. Add the shrimp to the marinade and mix until well-coated. Allow the shrimp to marinate in the refrigerator for 15 to 30 minutes.
    1/2 cup Olive Oil, 2 tsp Lime Zest, 1/4 tsp Ground Cumin, 2 each Garlic Clove, finely chopped, 1 tsp Kosher Salt, 20 turns Black Pepper, freshly cracked, 1 pound Large Shrimp (about 30 per pound), peeled and deveined, 1 tsp Chili powder, 2 tbsp Lime Juice
  • Combine all of the cream ingredients in a blender pitcher. Blend until smooth and reserve in the refrigerator. If you don’t have a blender, you can combine the ingredients in a bowl and use a whisk or fork to mash the avocado and make the sauce.
    1 each Large Avocado, 1/4 cup Sour Cream, 2 tbsp Lime Juice, 1/2 cup Fresh Cilantro, finely chopped, 1 tsp Kosher Salt, 1 each Jalapeno
  • Preheat the Typhur Dome to 400°F/ 205°C. (Around 5 minutes）
  • Add the shrimp to the cooking tray and return to the Typhur Dome.
  • Cook the shrimp.Temperature: 400 °F Time: 5 minutes
  • Using a pair of tongs, transfer the shrimp to a serving tray or plate.
  • We like to serve our spicy shrimp in a warm corn tortilla with shredded cabbage, cotija cheese, avocado cream, and a squeeze of lime juice.
    as needed Shredded Green Cabbage, as needed Cotija Cheese, crumbled, as needed Lime Wedges
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