Ingredients

• 4 cups shredded green cabbage
• 0.5 cups sliced red bell pepper
• 0.5 cups sliced yellow bell pepper
• 0.5 cups sliced orange bell pepper
• 0.25 cups pepitas , roasted green pumpkin seeds
• 2 tablespoons chopped fresh cilantro , divided
• 0.25 cups lime juice , divided
• 4 tablespoons olive oil , divided
• 1 teaspoon honey
• 0.75 teaspoons kosher salt , divided, or to taste
• 1.5 pounds uncooked medium shrimp , peeled and deveined
• 0.5 teaspoons garlic powder
• 0.5 teaspoons ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon grated lime zest
• 12 , 6 inch
• 0.75 cups crumbled queso fresco
• 3 medium avocados - peeled , pitted, and sliced

Instructions

1. 1 Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
2. 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. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
4. 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. 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. 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. 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.

Nutrition per serving