Air Fryer Taco Cups
PREP 15 MIN•COOK 10 MIN
EF
GF
NF
Number of servings
2
1 spray olive oil
250g extra lean ground beef
3⁄4 cup (190g) chunky tomato salsa
2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper) or taco seasoning
salt & pepper, to taste
3 mountain bread wraps, square (1 oz ea) (or gluten free) cut into quarters
1⁄3 cup (40g) cheddar cheese grated
8 cherry tomatoes quartered
1⁄2 avocado (small, 6 oz) diced
1 tbs Greek yogurt (or dairy-free alternative)
2 sprigs of fresh cilantro roughly chopped
Preheat air fryer to 355°F and spray 4 holes of a jumbo/Texas muffin tin (or use small oven proof ramekins) with oil spray. Alternatively, preheat oven to 355°F/fan-forced 325°F.
Spray a non-stick skillet with oil spray and place over medium heat.
Add beef and cook, breaking up with a spoon, until brown.
Stir through salsa and seasoning and cook for 2-3 minutes or until thickened slightly. Adjust seasoning.
Meanwhile, line the muffin tin holes, overlapping 3 of the cut pieces of mountain bread. Spoon mixture evenly between muffins and top with cheese.
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.
Top with tomatoes, avocado, yogurt and cilantro leaves to serve.
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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