Air-Fryer Chipotle Shrimp Tacos
7 - Air Fryer, Shrimp
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
Directions
Serve with queso fresco and diced avocado. This recipe can be easily doubled.
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.
Nutrition
Calories: 946 calories