Air Fryer Vegan Tacos
Description
These air-fried vegan tacos are filled with potato and diced onions and served on corn tortillas.
Ingredients
•
1 large russet potato, peeled
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1 teaspoon plant-based butter (such as Country Crock®)
•
2 tablespoons diced onion
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1 clove garlic, minced
•
1/4 cup plant-based butter (such as Country Crock®)
•
2 tablespoons unsweetened plain almond milk
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salt and ground black pepper to taste
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6 (6 inch) corn tortillas
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avocado oil cooking spray
Directions
1
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.
2
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.
3
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.
4
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.
5
Preheat an air fryer to 400 degrees F (200 degrees C).
6
Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
7
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.