Air Fryer Shrimp Tacos with Pineapple Salsa

Equipment:

• Air Fryer
• Mixing bowls

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:

Recipe Tips:

1. Be sure to remove the tail shells on the shrimp so your family or guests don’t have to.
2. Don’t marinate the shrimp more than 15 minutes. The acidity of the lime juice will begin to cook the shrimp and toughen the texture.
3. No need for cooking spray in this recipe. There’s a little olive oil in the marinade that keeps the shrimp of sticking.
4. Resist any urge to overcrowd the basket. The best way to cook the shrimp is in a single layer.
5. Don’t overcook the shrimp! They become tight and rubbery when overdone. You want them plump and opaque.
6. Keep in mind every air fryer cooks a bit differently so the level of heat and cooking time may need to be adjusted for your appliance. This recipe is written based on our 5.8-quart Cosori Pro Air Fryer.

** 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! 😊

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