Pat the shrimp dry with paper towels—this is crucial for even seasoning and better cooking. Combine onion powder, garlic powder, paprika, Italian herbs, salt, and black pepper in a small bowl. Lightly spray the shrimp with olive oil spray, then toss with the seasoning mixture until evenly coated. Squeeze the lime juice over the shrimp and let sit for 5 minutes while you prep other components. This brief resting period helps the flavors adhere to the shrimp.

Preheat your air fryer to 375°F. Once heated, arrange the seasoned shrimp in a single layer in the basket, working in batches if necessary to avoid crowding. Air fry for 5-7 minutes until the shrimp are pink and cooked through, shaking the basket halfway through for even cooking. Transfer the cooked shrimp to a plate and set aside.

In a medium saucepan over medium heat, add 1 tablespoon of olive oil and minced fresh garlic, sautéing for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and chicken broth, stirring gently to combine. Once warm, add the freshly grated parmesan cheese, stirring constantly until it melts and creates a smooth, creamy sauce. I like to add the parmesan slowly and stir continuously—this prevents clumping and ensures a silky texture. Add the thyme, sun-dried tomatoes, and crushed red pepper flakes, stirring well to incorporate. Taste and adjust seasoning as needed, then remove from heat and keep warm.

Lay out the flour tortillas on a clean surface. Divide the shredded queso evenly between the flour tortillas, sprinkling it down the center of each one. Working in batches, place the cheese-topped tortillas into the air fryer basket and toast at 350°F for 3-5 minutes until the cheese is melted and bubbly. While the cheese is melting, gently press a corn tortilla into the melted cheese to form a shell shape—this creates the iconic taco structure. Let cool for 1-2 minutes before carefully transferring the assembled shells to serving plates.

Divide the cooked shrimp from Step 2 evenly among the taco shells, nestling them inside each shell. Generously ladle the creamy sauce from Step 3 over each taco, allowing it to cascade down the sides and pool slightly on the plate. Garnish with fresh chopped parsley for a pop of color and herbaceous freshness. Serve immediately while the shells are warm and the sauce is hot—the contrast of temperatures and textures makes these tacos truly special.