Crispy potato tacos made simple in the air fryer.
Ingredients
- water: 2 cups
- instant mashed potatoes (such as Idahoan® Buttery Homestyle®): 1 pack (4 ounce pack)
- cheddar cheese: 0.5 cup (shredded)
- green onion: 1 piece (chopped)
- ground cumin: 0.5 tsp
- corn tortillas: 10 piece
- serving nonstick cooking spray: 1 piece
- salsa verde: 0.5 cup
- crumbled cotija cheese: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
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Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
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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.
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Drizzle salsa verde over tacos and top with cotija cheese.
