Time 35m Yield 12 Number Of Ingredients 8 Steps:
Combine shrimp, jalapeno, taco seasoning, and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds. Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.
Time 35m Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly. , Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
Heat oil in a skillet. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add chicken, Neufchatel cheese, and Mexican cheese blend. Cook and stir until cheeses have melted and mixture is completely warmed, about 3 minutes. Season with salt and pepper. Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos. Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary. Cook until golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for an additional 3 to 5 minutes.
Time 40m Yield 4 to 6 servings (24 taquitos) Number Of Ingredients 19 Steps:
For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook’s Note). Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly. When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve. For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss. Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken. Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.
Time 45m Yield 6 Number Of Ingredients 18 Steps:
Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon of the cilantro in a large bowl. Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside. Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer’s instructions for 10 minutes. Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices. Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time. When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp. To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.
Time 35m Yield 12 Number Of Ingredients 8 Steps:
Combine shrimp, jalapeno, taco seasoning, and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds. Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.
Time 2h45m Yield 24 Number Of Ingredients 6 Steps:
Place chicken strips in a sealable container and add marinade. Seal and allow to marinate for 2 hours. Drain off marinade and discard. Heat a skillet over medium-high heat and cook chicken strips until browned, 6 to 7 minutes. Add thawed peppers and onions and cook for 2 to 3 minutes more. Transfer chicken strips to a cutting board and chop into smaller pieces. Add chopped chicken back to the peppers and onions; stir to combine. Preheat an heat air fryer to 370 degrees F (187 degrees C) for 5 minutes. Place tortillas in a tortilla bag. Microwave 5 tortillas at a time for 30 seconds. Spray each side of warmed tortillas with about 1/2 teaspoon oil and lay on a cutting board. Place 1 to 2 tablespoons chicken filling on top and sprinkle with 1 tablespoon cheese blend. Roll taquitos up tightly. Place taquitos seam-side down in the air fryer basket and air fry for 5 minutes. Increase air fryer temperature to 400 degrees F (200 degrees C) and air fry for 5 minutes more.
Time 55m Yield 16 taquitos Number Of Ingredients 28 Steps:
Make the chicken filling: Add the oil, garlic, onion, and green chiles to a medium pan. Season with the cumin, oregano, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4-5 minutes. Add the shredded chicken and chicken broth. Cover, reduce the heat to low, and cook until warmed through, 5-6 minutes. Transfer the filling to a bowl and set aside. Make the beef filling: Wipe out the pan. Add the oil, onion, garlic, cumin, chili powder, bay leaf, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4-5 minutes. Add the beef and beef broth, cover, and cook for another 5 minutes, until warmed through and the beef is falling apart. Transfer the filling to a bowl, remove the bay leaf, and set aside. Assemble the taquitos: Wrap the corn tortillas in a damp paper towel and microwave on high power for 30 seconds to warm. (Alternatively, heat each tortilla in a dry pan for 15 seconds on each side, until warmed through and pliable.) Preheat the air fryer to 375°F ( 190°C) for 5 minutes. Scoop 3 tablespoons of chicken filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1-2 toothpicks. Repeat with the remaining filling to make 8 chicken taquitos total. Scoop 3 tablespoons of beef filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1-2 toothpicks. Repeat with the remaining filling and tortillas to make 8 beef taquitos total. Lightly spray the bottom of the air fryer basket with nonstick spray. Place 3-4 taquitos at a time in the basket, leaving space between them, and air fry for 6-8 minutes, turning halfway, until brown and crisp. Remove from the air fryer and cover loosely with a kitchen towel or foil to keep warm while you fry the remaining taquitos. To serve, arrange the taquitos on a platter. Drizzle with the crema and sprinkle with the queso fresco. Dollop a few spoonfuls of guacamole on top and spread over the taquitos, then spoon some pico de gallo down the center. Top with the cilantro and serve with lime wedges. Serve immediately. Enjoy!
