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Air Fryer Taco Boats

Preparation time: 60 min
Serves 8 people
3.71 Average Rating

Unfurl your sails and let your air fryer take these Taco Boats on a journey to golden brown perfection. 

This vegetarian-friendly dish combines all your favourite veggies into mini boat-sized treats. They're so good the whole family will sink them all in just a few bites!

Keep scrolling for the full recipe. (Standard oven method also available).

Ingredients

  • 8 eggs
  • 2 tablespoons milk
  • 2 teaspoons garlic powder
  • 1 bunch broccolini, trimmed and cut into 4cm lengths
  • 2 tablespoons olive oil
  • 200g button mushrooms, sliced
  • 2 cups (240g) grated cheese
  • 8 Stand ‘n Stuff soft tortilla boats

Method

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  1. Whisk eggs, milk and garlic powder together in a large bowl.
  2. Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside.
  3. Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes.
  4. Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats.

Notes

  • Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes.
  • Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes.
  • Place unused tortilla boats in a sealed container and refrigerate or freeze.
  • Other flavour combinations include chicken and corn, pesto and salami or feta and spinach.

Nutrition Per Serve

  • 167g Serving size
  • 1370kJ 327kcal Energy
  • 17.5g Protein
  • 21.6g Total fat
  • 9.3g Saturated fat
  • 14.8g Carbs (total)
  • 1.6g Carbs (sugar)
  • 380mg Sodium
  • 4.7µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.71

22 reviews