• If shrimp are not peeled or deveined, clean the shrimp. You must use a sharp paring knife to devein them if you purchase shrimp that hasn’t been deveined. Locate the black vein that runs along the middle of the back. Cut a slit in the shell to expose the vein. Pull out that vein using the tip of the knife or your finger.
  1 Pound shrimp
• If you purchase head-on shrimp, gently twist the head section off. Grab the top of the shell closest to the head and pull the shell off while you grab the tail section of the shell. Twist the shell at the tail section to keep the tail on the shrimp. To remove the shell from the tail end, just twist all of the flesh away from the tail end.
• Mix all of the remaining ingredients, except tortillas, together in a medium bowl. Refrigerate for about 15 minutes.
  1 Teaspoon onion powder, 1 Teaspoon garlic powder, 1 Teaspoon ground cumin, 1 Teaspoon Chili powder, 1 Teaspoon Mexican oregano, 1 Teaspoon Olive Oil

Air Frying

• Arrange the shrimp in your air fryer basket. A large air fryer should hold about one pound.
• Preheat the air fryer for 3-4 minutes. Air fry small shrimp for about 5 minutes. There is no need to flip them. Jumbo shrimp should be fried for 3-4 minutes, flipped, and air-fried for 3-4 more.

Pan Frying

• Heat oil in the skillet over medium-high heat. Add the shrimp. Fry for 3-4 minutes for small shrimp. When the tail turns pink and the meat is translucent that shrimp is done. Jumbo shrimp will take about five minutes.
• Flip each shrimp. A pigtail flipper works well for this task. Fry them for an additional 2-3 minutes until pink throughout.

Assemble tacos

• Heat the tortillas in your preferred method. Add some shrimp to the taco. Top with suggested toppings or coleslaw in the notes below.
  10 Corn or Flour Tortillas