Step 1

If you can, make the homemade chipotle mayo per the recipe and peel and devein the shrimp the night before to cut down on the prep time for the day you make the taco bowls.

Step 2

Prepare the homemade pineapple salsa fresca per the recipe. Cover and refrigerate until you’re ready to serve the bowls.

Step 3

Preheat your air fryer to 400° F for 10 minutes. In a large bowl, add the almond flour, chili powder, ground cumin, sea salt and black pepper and whisk to combine. In another large bowl, add the peeled/deveined shrimp. Pour tapioca flour over the shrimp and toss with your hands to coat. Pour the garlic-infused olive oil over the shrimp and toss again until evenly coated. Dredge each shrimp in the almond flour mixture, shaking off the excess, and place on a large plate. Dredge multiple shrimp at a time to make things go faster.

Step 4

Once the air fryer is preheated, spray the bottom of the pan with cooking spray. Using tongs, add as much shrimp that will fit in one layer, leaving a little space between them as best you can (you may need to cook 2-3 batches depending on the size of your air fryer). Once in the air fryer, spray the shrimp with cooking spray. Cook for 5 minutes. Using a fork, flip the shrimp, spray with cooking spray, and cook for another 5 minutes. Remove cooked shrimp to a fresh plate. Repeat these steps until all the shrimp are cooked.

Step 5

While the shrimp are cooking, if you haven’t already done so the night before, prepare the homemade chipotle mayo per the recipe. Cover and refrigerate until ready to serve.

Step 6

To assemble the bowls, add the chopped romaine to the bottom of your serving bowls. Then, place shrimp and pineapple salsa on top of the romaine. Drizzle the chipotle mayo on top of everything, garnish with fresh lime slices or wedges (optional), and serve.