Air-Fryer Chipotle Shrimp Tacos | America's Test Kitchen

Name: Air-Fryer Chipotle Shrimp Tacos | America's Test Kitchen
Total time: 45 min
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

www.americastestkitchen.com

Shrimp cook quickly, but with the air fryer we could set the timer and not worry about them overcooking and getting chewy.

Keywords

Main Courses
Mexican
Fish & Seafood
Weeknight

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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