Air-Fryer Shrimp Po Boy Tacos
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For the Cajun Seasoning:
- 2 tsp salt
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp cayenne pepper
For the Shrimp:
- 1 ½ lb 21-25 shrimp, peeled, deveined + tail removed
- 1 tbsp avocado oil
For the Remoulade
- 1 cup mayonnaise
- 2 tbsp diced dill pickle
- ¼ cup fresh lemon juice
- 2 tsp hot sauce
- 1 tsp Cajun seasoning
- 2 tsp whole grain mustard
- 2 garlic cloves, minced
For the Slaw
- 4 cups slaw mix
- ¼ cup remoulade
- 2 tbsp lemon juice
- ¼ tsp salt
- Tortillas of your choice
- Lemon wedges, optional
Preheat air fryer to 400°F.
Make the Cajun seasoning by mixing together the spices in a small bowl.
Pat the shrimp with paper towels.
In a medium-sized bowl, add 2 tsp avocado oil and toss the shrimp in the oil until it is coated, then add all but 2 tsp of the Cajun seasoning to the shrimp (you will use the reserved 2 tsp for the remoulade.)
Brush the remaining tsp avocado oil on the wire rack of your air fryer.
Spread out the shrimp in a single layer.
Bake shrimp until cooked through 8-15 minutes (depending on the size of your shrimp)
While the shrimp is cooking, make the remoulade by mixing all the ingredient together in a small bowl.
To make the slaw, add the slaw mix to a medium-sized bowl. Add ¼ cup remoulade, lemon juice and salt and mix to combine. Set aside.
To assemble your tacos, spread some remoulade onto a tortillas, then add slaw and top with shrimp. Drizzle with additional remoulade.
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