Description
A creamy shrimp filling wrapped in a flour tortilla and air fried until crazy-crispy.
Ingredients
Units
Scale
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 2 tablespoons neutral oil, divided
- 2 tablespoons taco seasoning, divided
- 1/4 cup cream cheese
- 1/2 cup shredded cheese
- 2 tablespoons cilantro, diced
- 1 tablespoon lime juice
- 2 large flour tortillas, 10 to 12 inch
Instructions
- Toss the peppers and onions with 1 teaspoon oil and 1 teaspoon taco seasoning. Air fry at 400°F for 4 to 5 minutes, until sizzling. Toss the shrimp with 1 teaspoon oil and 2 teaspoons taco seasoning, lay it over the vegetables, and air fry 3 to 4 minutes more, until cooked through.
- Stir the cream cheese, lime juice, and 2 teaspoons taco seasoning together in a large bowl. Add the shrimp, vegetables, shredded cheese, and cilantro, then toss to combine. Taste and adjust seasoning, this is fully cooked, so now's your chance.
- Divide the filling between the tortillas. Roll tightly, tucking in the sides as you go. Mix the remaining 1 tablespoon oil with 1 teaspoon taco seasoning and brush all over the outside of each chimichanga.
- Place seam-side down in the air fryer. Air fry at 400°F for 4 to 5 minutes, until golden. Flip, brush with more seasoned oil, and air fry 3 to 4 minutes more. Rest in the basket 2 to 3 minutes before serving.
Notes
- If the seam won't stay shut, rub a little oil on the inside edge before rolling.
- Surimi or leftover flaked salmon or white fish both work in place of shrimp, fold either into the cheese mixture and skip the cook step.
- Serve with shredded lettuce, taco truck green sauce, and sour cream.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Air Fryer