Air Fryer Vegan Tacos Food

AIR FRYER VEGAN TACOS

Steps:

• Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.
• Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
• Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down one side of each tortilla; fold over.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
• Air fry until tacos are golden brown and crispy, 9 to 10 minutes. Turn tacos over, mist with avocado oil, and air fry for 4 to 5 minutes more.

HOW TO MAKE AIR FRYER TACOS (EASY TINY TACOS RECIPE)

Steps:

• Spray air fryer basket with cooking oil, set aside.
• Warm flour tortillas to make them easier to fold.
• Spoon refried beans into each small tortilla, fold together, and place on prepared air fryer basket.
• Repeat until air fryer basket is full of mini tacos in a single layer.
• Air fry tiny tacos at 350F for about 10 minutes, flipping once halfway through.
• Enjoy with dips such as guacamole and salsa.

AIR FRYER AVOCADO TACOS

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.