AIR FRYER TACOS DE PAPA
Crispy potato tacos made simple in the air fryer.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
- Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
- Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
- Drizzle salsa verde over tacos and top with cotija cheese.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 22 g, Cholesterol 9.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 138.1 mg, Sugar 1.1 g
AIR FRYER TACOS
Make a quick, easy dinner with Air Fryer Tacos.
Provided by Kristy Still
Categories Air Fryer Recipes
Time 19m
Number Of Ingredients 7
Steps:
- In a medium sized skillet, add the turkey and brown.
- Drain if needed, add in the taco seasoning as instructed on the package.
- Build taco with the shell, cooked meat, lettuce, beans, and cheese.
- Add the tacos to the air fryer. It's best to foil line it and then spray with non-stick cooking spray. Note - Adding foil is optional if you do foil line the basket of the air fryer be sure not to fully cover it in order to allow the air to still flow.
- Cook on 355*F or 360*F for 4 Minutes until crispy. (Some Air Fryers have 355 degrees as an option and others only have 350 or 360 degrees)
Nutrition Facts : ServingSize 1 g, Calories 237 kcal, Carbohydrate 28 g, Protein 15 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 101 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g
TACOS DE PAPA (FRIED POTATO TACOS)
Make and share this Tacos De Papa (Fried Potato Tacos) recipe from Food.com.
Provided by Brisket in Roses
Categories < 60 Mins
Time 45m
Yield 24 tacos
Number Of Ingredients 10
Steps:
- Boil potatoes and peel. Heat oil for frying.
- Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk. mixture should be a little lumpy, but should not be as creamy as mashed potatoes.) Season with salt and pepper.
- Warm tortillas in microwave for about 15 seconds.
- Spoon potato mixture into tortillas and fry until golden on both sides.
- Serve and garnish with lettuce, queso fresco, and salsa.
Nutrition Facts : Calories 123.8, Fat 0.8, SaturatedFat 0.1, Sodium 16.4, Carbohydrate 26.9, Fiber 3.6, Sugar 1, Protein 3.2
AIR FRYER BREAKFAST TACOS
This clever recipe uses silicone ice cube stick molds to quickly create the components for breakfast tacos in an air fryer. One mold holds corn tortillas in a U-shape so they transform into hard taco shells while they cook. Another mold holds beaten eggs, which cook at the same time as the tortillas. Pop the finished "scrambled" eggs out of the mold, then stuff them into the cheese-filled taco shells. Add some spicy mayo, tomatoes and avocado and the result is an extra-crispy, extra-tasty breakfast treat.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold.
- Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly.
- Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn't break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas.
- Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.
- Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface.
- Gently lift each section of egg from the mold so you can see if it's set. If there's no liquid egg on the bottom, transfer the mold to your work surface. If there is liquid egg on the bottom, cook for up to 1 minute more.
- Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl.
- Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.
AIR-FRYER PAPAS RELLENAS
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. We love this papas rellenas recipe! —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. , Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining 1 teaspoon salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoon of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in eggs, then roll in bread crumbs. Preheat air fryer to 400°. In batches, place in single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 14-16 minutes.
Nutrition Facts : Calories 625 calories, Fat 46g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
AIR FRYER AVOCADO TACOS
The contrast of the crispy crust and creamy inside of fried avocado slices make them a fantastic vegetarian taco filling inspired by Torchy's Tacos. This version uses the air fryer to avoid the fuss of deep frying in oil and adds a sweet-tart mango and grapefruit salsa.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat a 6-quart air fryer to 390 degrees F.
- Whisk together the panko, cumin, paprika, 1 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl. Juice 1 lime into a shallow bowl. Dip an avocado slice into the lime juice, then firmly press into the panko mixture, turning to coat on all sides. Place in the air fryer basket and repeat with the remaining slices. Spray with nonstick cooking spray. Cook until golden brown, about 8 minutes.
- Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks.
- Using a sharp knife (chef's or paring), cut both ends off the grapefruit. Stand the grapefruit on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut in between the membranes to remove the grapefruit segments, letting them drop onto the cutting board. Dice the segments.
- Combine the grapefruit, mango, red onion and jalapeño in a medium bowl. Squeeze the remaining juice from the center of the grapefruit into the bowl. Zest one lime and add the zest to the bowl, then juice it into the bowl. Season with 1 teaspoon kosher salt. Stir together and set aside.
- Mix the yogurt with the juice of the third lime in a small bowl. Set aside.
- Place 2 tortillas on each of 2 plates. Spoon a quarter of the Greek yogurt onto each tortilla and top with 3 pieces of fried avocado. Spoon a quarter of the mango salsa onto each and garnish with cilantro leaves.
AIR-FRYER FRIED AVOCADO TACOS
Tacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.
Nutrition Facts : Calories 407 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 738mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 9g fiber), Protein 9g protein.
TACOS DE PAPA (FRIED POTATO TACOS)
Make and share this Tacos De Papa (Fried Potato Tacos) recipe from Food.com.
Provided by Robin R
Categories Potato
Time 45m
Yield 6 tacos, 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in broth ( I prefer homemade chicken broth) until tender.
- Peel cooked potatoes and mash, leaving some pieces of potato.
- Add mayonnaise to taste, you want a firm consistency.
- Soften corn tortillas in microwave.
- Heat oil in skillet.
- Spoon potato mixture into tortilla and fry tortilla in oil until golden in color.
- Serve with Salsa Verde (Green Salsa) and Queso Fresco.
Nutrition Facts : Calories 322, Fat 9.8, SaturatedFat 2.8, Cholesterol 10.6, Sodium 1102.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.5, Protein 11.7
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