Air Fryer Shrimp Tacos with Avocado Lime Crema (Low-Fructose & Gluten-Free!)

Servings: Roughly 10 tacos

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients (My Favorite Brands)

• Roughly 10 corn tortillas

For the shrimp:

• 1 pound of shrimp, peeled

• 2 tablespoons regular or garlic-infused olive oil

• 1/2 cup gluten-free breadcrumbs

• 2 tablespoons low-FODMAP taco seasoning

• 1/2 teaspoon each salt and pepper

• 1/8 teaspoon chipotle powder

For the crema:

• 1 avocado

• 2-3 tablespoons queso fresco

• 1 lime, juiced

• 1/3 cup sour cream

• 1/4 cup cilantro leaves

• 1/4 cup garlic-infused olive oil

• 1/4 teaspoon chipotle powder

• salt and pepper to taste

• olive oil or water to thin as needed

Optional toppings:

• crumbled queso fresco

• cilantro

• chopped jalapeño

• sour cream

• hot sauce

Instructions

• Peel the shrimp and place in a bowl. Drizzle with the olive oil. Combine gluten-free breadcrumbs with spices and then add to the bowl with the shrimp. Stir to coat the shrimp.

• Preheat air fryer at 400° F for about 5 minutes. Coat the basket or tray with cooking spray. Arrange the breaded shrimp in a single layer and cook for roughly 6 minutes until golden (I cooked mine in two batches).

• While the shrimp are cooking, make the crema by blending the ingredients together. Thin with water or olive oil as needed.

• Heat tortillas (lightly fried mine in a bit of olive oil). Place 2-3 shrimp on each tortilla and drizzle with the crema. Add queso fresco and optional toppings as desired.

• Serve with Spanish rice or whatever sounds good.

Fructose Forward

• You could make a fresh salsa with pineapple and jalapeño to add to these tacos.

Fine with Fructose?

• You could use flour tortillas and normal breadcrumbs. These would be really good with a fresh cabbage salsa.