Air Fryer Mushroom Tacos
Meatless Monday and Taco Tuesday combine for these Air Fryer Mushroom Tacos! Juicy portobello mushrooms and your favorite toppings mean dinner in a flash!
people
Equipment
- Small bowl
- Air fryer
Ingredients
- 8 tortillas
Mushrooms
- 4 large portobello mushrooms
- 1 tbsp coconut aminos
- 1 tbsp oil
- Pinch garlic salt
Toppings
- red cabbage
- guacamole
- pineapple salsa
Instructions
- Clean mushrooms under slowly running water. Gently rub to remove dirt from mushroom caps.
- Put mushrooms in a small bowl. Add the coconut aminos, oil, and garlic salt.
- Gently move bowl side to side to help coat the mushrooms with the mixture.
- Add mushrooms to air fryer basket, with the bottom of the mushroom facing up.
- Cook mushroom caps for about 9 to 11 minutes at 350 degrees F or 180 degrees C. Flip caps with about 2 minutes remaining in the cook time.
- Remove mushrooms from the air fryer and let stand at least 2 minutes before slicing into long pieces.
- Divide mushrooms between tortilla shells and add your favorite toppings. Enjoy!
Video
Notes
Pro Tip: This recipe can be made in the air fryer unit with a basket or the air fryer oven. If you are using the air fryer oven, use the middle rack and select the "Air Fry" function.
Nutrition Information
Calories 234kcal | Carbohydrates 35g | Protein 7g | Fat 8g | Saturated Fat 1g | Sodium 504mg | Potassium 398mg | Fiber 2g | Sugar 5g | Calcium 66mg | Iron 2mg