Air Fryer Shrimp Tacos

1. Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.

2. Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.

3. Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.

4. Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.

5. Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.

6. When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.

7. To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

Cook's Notes:

Please buy fresh shrimp from your local fish market; frozen, defrosted will have too much water in them, and won't crisp up in the air fryer as well.

Patting shrimp dry before tossing in oil and spices sets you up for success in getting nicely browned outsides of the shrimp. Too much water simply makes them steam and cook, but not brown.

Any leftovers can be tossed together with some additional fresh cabbage or romaine lettuce, dressed with some additional dressing, and tossed with crumbled tortilla chips for a wonderful light lunch the next day.