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Air Fryer Mashed Potato Tacos Recipe

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★★★★★

4.9 from 143 reviews

These Air Fryer Mashed Potato Tacos offer a unique twist on traditional tacos by combining creamy mashed potatoes with smoky spices, all encased in crisped corn tortillas. The mashed potatoes are enriched with smooth blended cottage cheese for extra creaminess, then air-fried to perfection for a crispy taco shell that holds a hearty filling. Topped with fresh vegetables and cheddar, these tacos make a comforting, delicious vegetarian meal that’s quick and easy to prepare.

Ingredients

Scale

For the Mashed Potato Filling

  • 1 pound Russet potatoes (about 3 medium potatoes)
  • 1 cup cottage cheese
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon chili powder

For the Tacos

  • 10 corn tortillas
  • Lettuce, shredded (for topping)
  • Tomato, diced (for topping)
  • Avocado, sliced (for topping)
  • Cheddar cheese, shredded (for topping)
  • Red onion, diced (for topping)
  • Cilantro, chopped (for topping)
  • Oil spray (for air fryer basket and tortillas)

Instructions

  1. Prepare the Potatoes: Peel and dice the Russet potatoes into 1-inch cubes. Place them in a large saucepan or Dutch oven, cover with cold water, and bring to a boil.
  2. Boil the Potatoes: Boil the potatoes for 10 to 15 minutes, or until they are fork-tender and easy to mash.
  3. Blend the Cottage Cheese: While the potatoes are boiling, add the cottage cheese to a blender and blend until smooth and creamy to create a silky texture.
  4. Mix and Mash: Drain the potatoes thoroughly and return them to the pot. Add the blended cottage cheese along with salt, garlic powder, onion powder, smoked paprika, cumin, and chili powder. Mash the mixture until mostly smooth, leaving a few lumps for texture. The mashed potatoes should be thick enough to hold inside the tortillas without oozing. If too thick, add a little more cottage cheese or a splash of milk to adjust consistency.
  5. Warm the Tortillas: Arrange the corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds to make them pliable.
  6. Assemble the Tacos: Spread a few tablespoons of the mashed potato mixture on half of each tortilla, then fold the tortillas to close them.
  7. Prepare the Air Fryer: Lightly spritz the air fryer basket with oil spray. Place the folded tacos in a single layer inside the basket—about 4 tacos fit comfortably at a time. Spritz the tacos with oil spray on both sides to encourage crisping.
  8. Air Fry the Tacos: Cook the tacos at 400°F (204°C) for 6 minutes. The tortillas will crisp further as they cool slightly after removal from the air fryer.
  9. Repeat and Keep Warm: Repeat steps 5 through 8 for the remaining tacos. Keep finished tacos warm in the oven or briefly reheat all tacos in the air fryer for 1 minute just before serving.
  10. Add Toppings and Serve: Gently pry apart each taco and fill with your favorite toppings such as shredded lettuce, tomato, avocado, shredded cheddar cheese, diced red onion, and chopped cilantro. Serve immediately for best texture and flavor.

Notes

  • The cottage cheese can be substituted with ricotta for a slightly different texture and flavor.
  • Adjust seasonings to taste; add a pinch of cayenne pepper for extra heat if desired.
  • To keep tortillas pliable before air frying, microwaving with a damp towel is essential.
  • For a vegan variation, substitute cottage cheese with a plant-based cream cheese or blended silken tofu, and use vegan cheese toppings.
  • Store leftover mashed potato filling in an airtight container refrigerated for up to 3 days. Reheat gently before assembling tacos.

Keywords: air fryer mashed potato tacos, vegetarian tacos, mashed potato tacos, air fryer recipes, easy tacos, healthy tacos, Mexican inspired vegetarian

Find it online: https://zestywithzane.com/air-fryer-mashed-potato-tacos-recipe/