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Creamy Chicken Enchilada Soup

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This post contains links that pay me a small commission at no extra cost to you.

This Creamy Chicken Enchilada soup is warm, slightly spicy, and so comforting. It’s loaded with veggies and chicken in a creamy enchilada broth.

I love making soups. They’re fabulous for meal prep because they’re so easy to double and save some for leftovers for later. They freeze well too! Sometimes when I’m strategizing with my clients, we talk through practical ways to plan for the week ahead. We’ll discuss what’s on the schedule and what barriers there might be in making sure that they have satisfying meals for the week ahead. One of those ways is to make something once and eat it multiple times throughout the week. Soup like this Creamy Chicken Enchilada Soup is perfect for this type of challenge. Plus, it only takes about 30 minutes from start to finish.

Close up of creamy enchilada soup with a spoon in the bowl

Ingredients

Onion and garlic: These are the basis for all good soups. If you’re really short on time, buy the pre-cut onions and minced garlic to save some extra time chopping.

Chipotle peppers in adobo sauce: These are my favorite thing to add to Latin-inspired dishes. They’re smoked jalapeno peppers in this rich, smokey sauce. You can buy them in a can or jar – I like the resealable jar personally because you can close them back up easily and put them in the fridge for when you need more. A little goes a long way with these peppers.

Chicken stock: My go-to stock brand is Kitchen Basics Unsalted Chicken Stock. I posted about it recently on my weekly grocery finds on my Instagram account.  

Enchilada sauce: If you have homemade, that’s fine, but I used a canned variety from the grocery store. It was perfect.

Black beans: Just one can will do, but you could add two to pump up the protein and fiber. If you want to help cut the sodium, give the beans a good rinse before adding them to the pot.  

Corn: I used a small can of corn, but you can also use frozen corn.  

Seasonings: I used cumin, chili powder, and oregano for flavors. I skipped adding salt since there was plenty in the canned enchilada sauce and black beans.  

Cooked, shredded chicken breast: I like to make shredded chicken to have on hand throughout the week, and this is a perfect way to use it up. If you’re in a hurry, you can buy a rotisserie chicken from the grocery store and shred it to add to the soup instead.

Cream cheese: This is what gives it the creaminess. Adding things like cream cheese to dishes may not be seen as “healthy,” but adding fun ingredients like this can help us feel more satisfied with our food. Finding satisfaction is one of the principles of Intuitive Eating. Grab my free ebook on this topic to help you discover a more satisfying way of eating and approaching health.

Toppings: This is another way you can add satisfaction and variety to this soup. Pick your favorites: crunch tortilla chips, fresh cilantro, creamy avocado, or tangy sour cream all go really well in this soup.  

How to Make Creamy Chicken Enchilada Soup

This soup is on the table in less than 30 minutes, thanks to the pre-cooked chicken. First, you’ll saute the onions for a few minutes, then add the rest of the ingredients except for the cream cheese and 1 cup of the stock. About 5 minutes before the soup is done, you’ll blend the remaining stock with the cream cheese and add it to the soup to simmer for the last 5 minutes. Boom. Dinner is less than 30 minutes.

Overview of creamy enchilada soup with a spoon in the bowl on a white countertop

Creating Satisfying Meals

One of the reasons that I love this recipe is that it combines so many of the flavors and textures that I love. It’s a great recipe to have in my back pocket when time is tight, and I need something satisfying quick. Learning how to do that is a skill that has been so helpful in Intuitive Eating – listening to my body’s desires and preferences for food while still giving myself the nutrition that I need.

Close up of creamy enchilada soup with a spoon in the bowl on a white countertop
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Creamy Chicken Enchilada Soup

Overview of two bowls of creamy enchilada soup with a spoon in the bowl on a white countertop
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup, Tex-Mex, Chicken
  • Cuisine: Soup
Scale

Ingredients

  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp. chipotle peppers in adobo, chopped
  • 3 cups of chicken stock, divided
  • 1 (10 oz.) can of enchilada sauce
  • 1 (15.5 oz.) can of black beans
  • 1 (8.5 oz.) can of corn
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried oregano
  • 1 lb. of cooked, shredded chicken breast
  • ½–1 block of cream cheese
  • Toppings of choice: sliced jalapenos, cilantro, avocado, sour cream, tortilla chips

Instructions

  1. Heat olive oil in large soup or stockpot over medium-high heat. Saute onion in olive oil for about 5 minutes. Add garlic and chipotle peppers and saute for 1 minute longer.
  2. Add 2 cups of chicken stock, enchilada sauce, black beans, corn, cumin, chili powder, oregano, and cooked/shredded chicken breast. Bring to a boil, then lower heat, and cook for about 20 minutes.  
  3. About 5 minutes before ingredients are done, blend cream cheese and remaining 1 cup of chicken stock together in a blender. Add to soup and cook for about 5 minutes longer. Serve with your favorite toppings.

Keywords: Soup, Enchilada, Chicken

Instant Pot Swiss Steak

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This Instant Pot Swiss Steak is an old-school classic using a modern method, the Instant Pot. It’s chock full of veggies like tomato sauce and onions with tenderized steak.

Swiss steak is one of those old-school recipes. I remember my parents making it for an easy weeknight meal. Swiss steak doesn’t have origins in Switzerland – it is made from a tougher cut of meat, but is “swissed” or tenderized through pounding or rolling the steak. I didn’t bother with either of these techniques to tenderize the steak. Instead, I used my Instant Pot to help tenderize the steak with a high-pressure setting. After the steak is tenderized, it’s typically braised in a tomato and onion sauce. 

A plate of instant pot swiss steak with green beans and rice on a countertop.

Ingredients

Steak: You can use either bottom round, top round, or round steak. These steaks are typically quite lean, which is why they’re on the tougher side if you were to try to straight-up grill them. Instead, these types of steaks benefit the most from braising or tenderizing the steak, which is precisely what this recipe does.  

Flour: I used all-purpose, but you could use whatever type of flour you like. I dredged the steak through the flour for two reasons. One is that the four creates a dry surface for the steak that will sear better, locking in the juices. And two, because a light flour crust will help soak up more of the tomato sauce and provide more flavor. 

Onions and garlic: This duo is a classic base to just about anything, especially when it comes to a tomato sauce. 

Crushed canned tomatoes: My absolute favorite crushed canned tomatoes are San Marzano, but use what you like of course. 

Smoked paprika: Adding smoked paprika makes this dish next level. Of course, you can use sweet paprika, but the smoked variety gives a lot of extra flavor. 

Worcestershire sauce: This sauce gives a nice meaty, umami flavor to the tomato sauce. 

Sage: Fresh is always best, but you can use dried. If you use dried, you’ll need to decrease the amount from 1 tbsp. to 1 tsp.  

How to Make Instant Pot Swiss Steak 

This method uses two Instant Pot functions – the sauté function and the manual pressure function. After the steak has been seasoned and dredged in flour, you’ll sear it in the Instant Pot with oil. If your Instant Pot is small, you may have to work in batches. After the steak is seared, you’ll sauté the onions and garlic in the oil until soft and fragrant. 

Then you’ll add the rest of the ingredients and add the steak back to the Instant Pot. Using the high-pressure setting and cooking for about 12-15 minutes will tenderize the steak and marry all of the flavors together in the tomato sauce, making the perfect Instant Pot Swiss Steak. 

A plate of instant pot swiss steak with green beans and rice.

How to Serve Instant Pot Swiss Steak

Swiss steak is great paired with all sorts of side dishes. Here are few that go well:

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Instant Pot Swiss Steak

A plate of instant pot swiss steak with green beans and rice on a countertop.
  • Author: Melissa
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Instant Pot, Dinner, Steak
  • Method: Instant Pot, Pressure cooker
  • Cuisine: American
Scale

Ingredients

  • 2 lbs of bottom round, top round, or round steak, cut into 4 equal pieces, trimmed of excess fat
  • 2 tbsp. all-purpose flour
  • Salt and pepper, to taste
  • 2 tbsp. oil, divided
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups of crushed canned tomatoes
  • 1 ½ tsp. smoked paprika
  • 1 ½ tbsp. Worcestershire sauce  
  • 1 tbsp. fresh sage, chopped finely

Instructions

  1. Season flour with salt and pepper in a shallow dish. Dredge steak through the flour. Heat 1 tbsp. of oil in the pot of the Instant Pot using the sauté function and sear the steak just until it’s browned on each side (it does not have to be cooked through at this point). Put the steak on a separate plate and set aside.
  2. Add an additional 1 tbsp. oil to Instant Pot. Sauté onion for 4-5 minutes, then add garlic, tomatoes, paprika, Worcestershire sauce, and sage. Turn off the sauté function.
  3. Change function to manual on high pressure. Add steak back to the pot and cook on high pressure for 12-15 minutes (depending on thickness, use 15 minutes for thicker steaks). Use the quick-release valve to allow to depressurize. Serve with your favorite sides.

Churro Chex Mix

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This Churro Chex Mix is a sweet party mix or dessert made with Chex cereal, chocolate, and cinnamon that can be made right in the microwave! It’s a total crowd-pleaser. 

Who doesn’t love churros? I mean it’s sweet cinnamon dough dipped in chocolate – what’s not to like? Yum. Now take those flavors and put it into party mix? Double yum.

Sheet pan of churro chex mix with a spoonful a cinnamon next to it.

Ingredients

White chocolate chips: I really like white chocolate – I used a 22 oz. of white chocolate chips. You can use your favorite brand. It’s much more neutral-flavored over regular chocolate, so it’s a great vehicle to allow the cinnamon flavor to come through.

Coconut oil: Adding a little bit of coconut oil helps the melted chocolate have a consistent, silky texture. If you don’t have coconut oil, you can use a neutral-tasting oil like canola, light-tasting olive oil, or avocado oil.

Cinnamon: Ground cinnamon is the star of the show with its warm spicy flavor.  

Chex cereal: I used three different kinds of Chex cereal: rice, wheat, and corn. If you want a gluten-free snack mix, use only rice and/or corn Chex, but you’ll also have to trade out pretzels for a gluten-free version.

Pretzels: You can use salted or unsalted pretzels, but I personally prefer the salty ones for a salty and sweet combination.

Dark chocolate chips: Typically, you dip your churros in rich, dark chocolate, so adding some dark chocolate chips seemed natural. You don’t end up melting the dark chocolate – you keep them whole as a mix-in. Pick your favorite dark chocolate chips, or you can also use something like dark chocolate M&Ms if you’d prefer.

Mixed nuts: Feel free to use mixed nuts or your favorite nut by itself. I used almonds because it’s what I had on hand. You can’t go wrong here. Use salted or unsalted depending on your preferences. You do you.

Close up of churro chex mix

How to Make Churro Chex Mix

All Chex mixes are easy to make, and this Churro Chex Mix is no different. I made a Ranch Chex Mix recently that was just as delicious and easy. For this recipe, you’ll need to first melt the white chocolate chips and coconut oil in the microwave. Once the chocolate is smooth and silky, you’ll add the cinnamon. After this, you’ll add in the cereal, pretzels, dark chocolate chips, and nuts to evenly coat with the white chocolate and cinnamon. Lastly, you’ll need to spread the mixture out on a sheet pan to cool and harden. At this point, you’ll only need to try to refrain from snacking on the mix until it’s cool. Good luck. 

Bowl of churro chex mix next to a sheet pan of churro chex mix
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Churro Chex Mix

Bowl of churro chex mix next to a sheet pan of churro chex mix
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes + cooling time
  • Yield: 12–13 cups of snack mix 1x
  • Category: dessert, snack
  • Method: microwave
Scale

Ingredients

  • 1 large bag of white chocolate chips (about 22 oz.)
  • 1 tbsp. coconut oil
  • 1 tbsp. ground cinnamon
  • 3 cups of rice Chex
  • 3 cups of wheat Chex
  • 3 cups of corn Chex
  • 2 cup pretzels
  • 1 cup of dark chocolate chips
  • 1 cup of mixed nuts or nuts of your choosing (I used almonds)

Instructions

  1. Melt white chocolate chips and coconut oil in a large microwave-safe bowl on high in the microwave on intervals of 1 ½ – 2 minutes until completely silky smooth.
  2. Add cinnamon into white chocolate and stir until thoroughly distributed.
  3. Mix together the rest of the ingredients (Chex cereal, pretzels, chocolate chips, and nuts) in a separate large mixing bowl. Pour white chocolate and cinnamon mixture over the top and mix until all of the ingredients are equally coated.
  4. Spread out cereal mixture on a sheet pan until cool and hardened.

Keywords: dessert

Air Fryer Crab Cakes

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These Air Fryer Crab Cakes are everything you want and more in a crab cake. Lots of crab meat and just enough filler to keep them from falling apart.

I love crab cakes, and I know I’m not alone. In order to have a good crab cake, you need that perfect balance of “filler.” You know what I’m talking about, you go to a restaurant and order crab cakes, only to take the first bite and find mostly breadcrumbs or “filler.” Or, bite in, and the flavor is fantastic with loads of crab, but it just kind of falls apart. You need just enough breadcrumbs or fillers to hold the cake together, but not too much where you don’t get to taste the crab.

Luckily, these crab cakes have the right balance of filler, and they’re super easy to make thanks to my handy-dandy air fryer. I have loads of air fryer recipes on the blog because I love how easy it is to air fry food without the mess of regular frying. But really, an air fryer is just a countertop convection oven. Hot air circulates rapidly, causing the crisping and cooking of food very quickly. Since it’s a very efficient oven, you can make just about anything that you would a regular oven but faster and at a higher temperature. Anyway, back to the Air Fryer Crab Cakes.

Close up of air fryer crab cakes with a sauce with Old Bay Seasoning in the background

Ingredients

Egg: Using just one egg gives the breadcrumbs and crab meat something to hold onto during the cooking process, and prevents the crab cakes from falling apart.

Mayonnaise or Greek yogurt: Use your preferred option or a combination of the two. Some people have strong feelings about one or the other. Personally, I used all mayo. It helps hold the crab cakes together, gives a little tangy flavor, and keeps the cakes from drying out in the air fryer.

Dijon mustard: This gives a little mustardy tang to the crab cakes.

Worcestershire sauce: This sauce gives the crab cakes a salty, umami flavor that goes well with crab.

Old Bay Seasoning: Old Bay is a classic crab cake ingredient. If you don’t have any hand, you can substitute Cajun seasoning. Just don’t tell anyone from Maryland that – they’re fiercely loyal to their Old Bay Seasoning.

Lemon juice: Lemon adds a nice punch of tanginess like the mustard along with a refreshing taste.

Parsley: Fresh parsley adds a pleasant fresh taste and a punch of green color. If you use dried, you won’t get nearly as much flavor.

Crab meat: I’m not going to lie. Quality crab meat can be pricey. Buy what you can afford. The imitation crab (which is fish that’s been processed to look and taste like crab) just doesn’t have enough crab flavor, but it’s cheap. You can look at it two ways – 1) You can splurge on the real deal and savor every bit of it, or 2) if cost a big deal for you, you can opt for half-pound of the real deal and half a pound of the imitation. You do you. Personally, I went the half claw meat and half imitation – not the most expensive, nor the cheapest, and the recipe turned out awesome!

Panko breadcrumbs: It’s crucial to buy panko breadcrumbs for fluffy crab cakes. Panko breadcrumbs have a bigger crumb size, so they don’t turn into complete mush when you mix them into the cakes.

Green onions: Green onions add some onion flavor with a bright green pop of color.

Jarred roasted red peppers: I used one big slice of roasted red peppers from a jar for color and taste. They have a little acidic flavor to them from being brined, so the flavor marries well with the mustard and lemon juice.

Capers: I feel like capers are one of the most underrated ingredients. Salty and sour, they go great with any seafood. Even if you’re not a caper fan typically, you should add them – they’re perfect in these crab cakes!

Air fryer crab cakes with a sauce on platter with a subway tile background

How to Make Air Fryer Crab Cakes

Like most of my recipes, they’re pretty dang easy. It involves mixing all of the ingredients together in a bowl. Like baking though, you should mix the wet and seasoning ingredients together first and then add “drier” ingredients for even distribution of flavor and texture. Then you’ll need to form patties. I used a leveled 1/3 cup measuring cup to portion out the crab mixture into about 8 equal patties. Lightly press the patties to make sure they stick together but don’t smush them too much – just enough to hold together. You’ll then air fry them for about 7 minutes at 360 degrees, then flip them, and air fry for another 5 minutes. Boom, done.

How to Serve Crab Cakes

There are so many ways you can serve these crab cakes. You can make a crab cake burger by serving them on buns with your favorite sauces and toppings. Speaking of favorite sauces, you can service them all by themselves with your favorite sauce. They go great on top of salads, or you can make them into 16 smaller patties and serve as an appetizer. I always recommend extra lemon slices to serve. The possibilities are endless. However you serve them, I hope you enjoy them.

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Air Fryer Crab Cakes

Overview of air fryer crab cakes with a sauce on a white background
  • Author: Melissa
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 8 crab cakes (4 servings) 1x
  • Method: Air Fryer
Scale

Ingredients

  • 1 large egg
  • ¼ cup mayonnaise or Greek yogurt
  • 1 tbsp. dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 2 teaspoon Old Bay Seasoning or Cajun seasoning
  • Juice of half of a lemon, plus extra for slices
  • 1/8 teaspoon salt
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 1 pound crab meat
  • 2/3 cup panko breadcrumbs
  • 2 green onions, chopped
  • 1 large piece of jarred roasted red pepper, diced
  • 1 tablespoon capers

Instructions

  1. Preheat air fryer to 360 degrees F.
  2. Whisk egg, mayo (or Greek yogurt), mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a bowl. Then add the parsley, crab meat, panko bread crumbs, green onion, red pepper, and capers, and mix gently.
  3. Form crab mixture into 8 equally sized patties, using a 1/3 cup measuring cup. Press patties together gently without flattening the patty – just enough for mixture to stick together.
  4. Cook in the air fryer for 7 minutes. Flip the patties, and cook for an additional 5 minutes.
  5. Serve warm with lemon slices and your favorite dipping sauce, if desired.

Keywords: crab cakes, air fryer, seafood

Ranch Chex Mix

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This post contains links that pay me a small commission at no extra cost to you.

This Ranch Chex Mix is the ultimate party mix or simple snack that can be made right in the microwave! Crunchy, savory, salty, and tangy, this snack mix is definitely a crowd-pleaser.

Everyone loves a good snack mix, and this Ranch Chex Mix is a winner.

Ranch chex mix cooling on a sheet pan

Ingredients

Butter and oil: Butter and oil are what you need to make sure the seasoning spreads and coats the snack mix evenly. It also makes it so that the mix is extra crunchy. You can use only one or other, but I like to have a blend of the two.

Worcestershire sauce: This sauce adds an umami flavor, which makes the flavor pop with some boldness.

Dill: Dill is one of the main ingredients and flavors in ranch flavoring and dressing. It’s an absolute must. Dried works best in this snack mix instead of fresh.

Garlic and onion powder: These two flavors are necessary for the ranch and savory flavor of the Chex mix.

Dried chives: Chives add a little extra oniony flavor with a nice burst of green color.

Cayenne pepper: Keeping the cayenne to about 1/8 tsp. works well for most palates, but if you want a little extra kick, you might want to up the cayenne to ¼ tsp.

Chex cereal: I used three different kinds of Chex cereal: rice, wheat, and corn. If you want a gluten-free snack mix, use only rice and/or corn Chex, but you’ll also have to trade out pretzels for a gluten-free version.

Pretzels: You can use salted or unsalted pretzels, depending on your taste desire for salt or if you’re watching your sodium.

Mixed nuts: Feel free to use mixed or your favorite nut by itself. You can’t go wrong here. Use salted or unsalted depending on your preferences.

How to Make Ranch Chex Mix

Chex mix is so easy because it involves merely mixing ingredients together and “cooking” it in the microwave. It doesn’t get much more straightforward.

You’ll need to first melt the butter and oil in the microwave, then add the seasonings. After this, you’ll need to add in the cereal, pretzels, and nuts to evenly coat with the butter, oil, and seasoning mixture. Then you’ll microwave the mixture for about 5-6 minutes, stirring the mixture every 2 minutes or so. Lastly,  you’ll need to spread the mixture out on a sheet pan to cool. At this point, you’ll only need to try to refrain from snacking on the mix until it’s cool. Good luck.

Ranch chex mix in a bowl next to a sheet pan of ranch chex mix

Other appetizers or snacks to serve for get-togethers

Air Fryer Tortilla Chips

Pepita and Red Pepper Salsa

Buffalo Chickpea Dip

Air Fryer Calamari

Pepper-Pepperoni Rolls

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Ranch Chex Mix

Ranch chex mix in a bowl next to a sheet pan of ranch chex mix
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 11 cups of snack mix 1x
  • Category: snacks, appetizer
  • Method: microwave
Scale

Ingredients

  • 4 tbsp. butter
  • 2 tbsp. light-colored oil (light olive oil or avocado oil)
  • 3 tbsp. Worcestershire sauce
  • 2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. dried chives
  • Salt/pepper, to taste
  • 1/8 tsp. cayenne
  • 3 cups of rice Chex
  • 3 cups of wheat Chex
  • 3 cups of corn Chex
  • 1 cup pretzels
  • 1 cup of mixed nuts

Instructions

  1. Melt oil and butter in microwave. Add in seasonings.
  2. Pour butter/oil/seasoning mixture over cereal, pretzels, and mixed nuts in a very large microwave-safe bowl. Microwave uncovered for 5-6 minutes – stirring every 2 minutes.
  3. Spread out on sheet pan until cool.

Keywords: snacks, appetizer, chex mix

Air Fryer Coconut Shrimp Tacos with Honey-Lime Slaw

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These Air Fryer Coconut Shrimp Tacos are everything you want and more. Warm, crunchy, sweet, and a little sour – they’re the perfect way to be transported to a tropical paradise. 

I think I might be a tacotarian. I could celebrate Taco Tuesday just about any day of the week. Tacos are the perfect vehicle for pretty much any food. I have to say these crispy, sweet coconut shrimp topped with crunchy, tangy honey-lime slaw is an ideal combination.

Three air fryer coconut shrimp tacos with a bowl of slaw in the background.

Ingredients for Air Fryer Coconut Shrimp Tacos

  • Purple Cabbage: I really like using purple cabbage for this slaw for a nice bright pop of color on my plate, but regular cabbage works well in this recipe too!
  • Pineapple: A little chopped pineapple adds a sweet tropical flavor to the slaw.
  • Cilantro: Fresh is always best when it comes to cilantro. You can always add a little more at the end for garnish.
  • Lime juice: I squeeze mine fresh. I like to take a few extra wedges if I have any extra limes on hand and squeeze on top of my tacos when it’s all finished.
  • Apple cider vinegar: Like lime juice, it adds a nice sour flavor that will be balanced out by the sweetness in this recipe.
  • Honey: Honey is the sweetness that will balance out the sour in the slaw. If you don’t have any honey on hand, you can use agave nectar or even plain old sugar.
  • Shrimp: I like to get the large EZ peel shrimp since they’re already deveined and a breeze to peel.
  • Flour: I used all-purpose flour in this recipe because that’s what I had on hand. You can certainly use whatever flour you have on hand. Coconut flour would work great and help pump up the coconut flavor!
  • Eggs: Eggs help the breading stick to the shrimp.
  • Panko breadcrumbs: Panko has a larger crumb size than regular breadcrumbs, which gives the shrimp more of a crunch. I like to combine panko with the coconut to make the shrimp extra crunchy.
  • Coconut flakes: You can use the sweet or unsweetened, whichever you prefer. I used the unsweetened because the sweet Thai chili sauce had enough sweetness for me.
  • Cooking spray or melted coconut oil: If you can find spray coconut oil in the grocery store, even better! We use this to help crisp up the shrimp in the air fryer. 
  • Sweet Thai chili sauce: This stuff is one of my absolute favorite condiments. I could put it on everything.
  • Six-inch tortillas: You can use corn or flour, whichever you prefer.
  • Sriracha (optional): Not really optional for me as I love heat, but you do you.
Close up of air fryer coconut shrimp tacos.

How to Make Air Fryer Coconut Shrimp Tacos

I like to start by making the slaw. It allows all of the flavors to marinate while you make the shrimp. You’ll need to coat your shrimp with the flour, eggs, and panko/coconut mixture. The breading process can be a little messy, so I try to bread the shrimp only using one hand so I can keep my hand clean. 

After you coat your shrimp, you either brush on your coconut oil or use the cooking spray and then air fry away! Once the shrimp are done, you toss them in the sweet Thai chili sauce and layer with the slaw in the tacos. If you’re using sriracha, you can drizzle a little on top at the end.

Air Fryer vs. Oven Method

If you don’t have an air fryer (I highly recommend you get one!), you can make these Coconut Shrimp Tacos in the oven. You would simply need to preheat your oven to 400 degrees. You would bake the breaded shrimp on a sheet pan for 5 minutes, flip the shrimp, then bake for an additional 5 minutes. Air frying will get you crispier shrimp, but the oven method works too.  

What to Serve with Tacos

Air fryer coconut shrimp tacos on a white background.
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Air Fryer Coconut Shrimp Tacos with Honey-Lime Slaw

Overview of air fryer coconut shrimp tacos with honey-lime slaw on a white background.
  • Author: Melissa
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Tacos
  • Method: Air Fryer
  • Cuisine: Latin
Scale

Ingredients

  • 3 cups shredded purple cabbage
  • 1 ½ cups pineapple, chopped
  • ½ cup cilantro, chopped
  • 1 lime, juiced
  • 1/4 cup apple cider vinegar
  • 1 tsp. salt
  • 1 tbsp. honey
  • 1 lb. large shrimp, peeled and deveined
  • 1/3 cup flour
  • 2 eggs, beaten
  • 2 cups of panko
  • 1 cup coconut flakes
  • Salt and pepper, to taste
  • Cooking spray or melted coconut oil for brushing
  • 1/3 cup sweet Thai chili sauce
  • 12 six-inch tortilla (corn or flour)
  • Sriracha, to taste (optional)

Instructions

  1. Preheat air fryer to 360 F.
  2. Place cabbage, pineapple, and cilantro in a bowl. In a separate small bowl, whisk together lime juice, apple cider vinegar, 1 tsp. salt, and honey. Pour vinegar mixture over slaw and toss. Set aside.
  3. Place flour, eggs, and panko in 3 separate bowls. Add coconut flakes to the bowl with panko. Season the coconut flake/panko bowl with salt and pepper to taste. 
  4. Working in batches, dip shrimp in the flour, then the egg, then the panko/coconut, coating the shrimp all over. Place shrimp in the air fryer basket, evenly spaced apart.
  5. Spray shrimp with cooking spray or brush with coconut oil. Cook in the air fryer for 3 minutes, flip shrimp, brush/spray with more oil, then cook for an additional 2 minutes or until shrimp are opaque when pierced with a knife.
  6. Toss shrimp with sweet Thai sauce. Assemble tacos by layering warm tortilla shell with slaw, then coated shrimp. Drizzle on sriracha, if using.

Keywords: Air fryer, tacos, slaw