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Air Fried Tacos

February 7, 2019

 

Super simple, totally worth it, tacos! I always have such fun experimenting with different taco fillings. They're so versatile, numerous, and impossible to mess up! So what's in these? Seasoned ground beef topped with Cuban black beans and a sweet corn and mango salsa. In addition, and not listed in the recipe, I added a sweetened lime juice reduction and a sprinkle of toasted coconut crumbs! The best part? I'll airfare them for a few minutes to get a super crispy shell! It might not be Tuesday, but tacos are still on the menu!

 

Air Fried Tacos 

2

“Crispy, crispy, tacos!”

 

Prep Time: 30 minutes                             Total Time: 1 hour                                 Servings: 12 tacos 

  

 

Ingredients:  

     

Beef Seasoning

  • 1 teaspoon canola oil  

  • 3 pounds ground beef (turkey, bison, tofu) 

  • 1 tablespoon Chile powder 

  • 1/4 teaspoon garlic powder 

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano 

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon kosher salt 

  • 1 teaspoon granulated sugar 

 

Cuban Black Beans

  • 1 teaspoon canola oil

  • 1/2 onion, minced

  • 5 cloves garlic

  • 2- 16 ounces cans black beans, do not rinse 

  • 1/2 bunch cilantro

  • 3 limes, juiced

  • 1 tablespoon adobo sauce

  • 2 tablespoons white vinegar

  • 2 teaspoons brown sugar 

  • 1/2 teaspoon cumin 

 

Corn and Mango Salsa

  • 1- 16 ounce package of frozen sweet corn

  • 2 mangoes, diced 

  • 1/4 red onion, minced 

  • 1 jalapeno, minced 

  • 2 green bell peppers, minced 

  • 1 lime, juice

  • Pinch of salt 

 

Additional

  • Taco Shells, of your choice

 

 

Directions:

 

1. For the ground beef, combine and toast the spice mix over medium-low heat for 3-4 minutes to intensify the flavor. In a large skillet, heat the canola oil over high heat, then add the ground beef and cook until halfway done. Add the spice mix, and cook the beef all the way through.  

 

2. For the Cuban black beans, heat the oil in a small sauce pot over medium heat. Add the onions and garlic and cook for 3 minutes until soft. Add the black beans and their canning liquid and bring to a boil. Meanwhile, combine the cilantro, limes, adobo, vinegar, brown sugar, and cumin in a blender and puree until smooth. Add to the black beans and cook until soft, about 8-10 minutes. 

 

3. For the corn salsa, in small bowl, combine all the ingredients. Refrigerate for 1 hour to allow the flavors to combine and for a cool refreshing layer.

 

4. Place taco shells in the airfrier for 3 minutes to get very crispy. Alternatively, heat them in the oven at 400 Fahrenheit for 2-3  minutes. 

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© 2023 by Jack Achenbach

 

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