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Air Fryer Taco Cups

PREP 15 MIN
COOK  10 MIN

EF

GF

NF

Number of servings
2
Ingredients

1 spray olive oil

250g extra lean minced beef

34 cup (190g) chunky tomato salsa

2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or taco seasoning

salt & pepper, to taste

3 square mountain bread wraps (25g ea) (or gluten free) cut into quarters

13 cup (40g) cheddar cheese grated

8 cherry tomatoes quartered

12 avocado (small, 180g) diced

1 tbs Greek yogurt (or dairy-free alternative)

2 sprigs of fresh coriander roughly chopped

Methodbased on 2 servings
1

Preheat air fryer to 180°C and spray 4 holes of a jumbo/Texas muffin tin (or use small oven proof ramekins) with oil spray. Alternatively, preheat oven to 180°C/fan-forced 160°C/gas 4. 

2

Spray a non-stick frypan with oil spray and place over medium heat.

3

Add beef and cook, breaking up with a spoon, until brown. 

4

Stir through salsa and seasoning and cook for 2-3 minutes or until thickened slightly. Adjust seasoning.

5

Meanwhile, line the muffin tin holes, overlapping 3 of the cut pieces of mountain bread. Spoon mixture evenly between muffins and top with cheese. 

6

Bake in pre-heated air fryer for 5 minutes, (or 10 minutes in a standard convection oven).  Allow to cool for 5 minutes before removing from tin.

7

Top with tomatoes, avocado, yogurt and coriander leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1876 kJ / 448 cals

Protein

40.2 g

Fat

17.1 g

Sat. Fat

7.9 g

Carbs

29.7 g

Sugar

7.5 g

Fiber

5.4 g

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