These air-fried vegan tacos are filled with potato and diced onions and served on corn tortillas.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
180 Calories
Recipe Instructions
Step 1
Preheat an air fryer to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
Step 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.
Ingredients
1 clove garlic, minced
salt and ground black pepper to taste
6 (6 inch) corn tortillas
2 tablespoons diced onion
avocado oil cooking spray
1 large russet potato, peeled
1 teaspoon plant-based butter (such as Country Crock®)
2 tablespoons unsweetened plain almond milk
0.25 cup plant-based butter (such as Country Crock®)
