This clever recipe uses silicone ice cube stick molds to quickly create the components for breakfast tacos in an air fryer. One mold holds corn tortillas in a U-shape so they transform into hard taco shells while they cook. Another mold holds beaten eggs, which cook at the same time as the tortillas. Pop the finished “scrambled” eggs out of the mold, then stuff them into the cheese-filled taco shells. Add some spicy mayo, tomatoes and avocado and the result is an extra-crispy, extra-tasty breakfast treat.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for the molds
- 4 large eggs
- Kosher salt
- Four 6-inch corn tortillas
- 1 cup shredded Mexican blend cheese
- 2 tablespoons mayonnaise
- 1 tablespoon hot sauce
- 1 tomato, seeded and diced
- 1 avocado, cubed
Instructions
- Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold.
- Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly.
- Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn’t break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas.
- Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.
- Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface.
- Gently lift each section of egg from the mold so you can see if it’s set. If there’s no liquid egg on the bottom, transfer the mold to your work surface. If there is liquid egg on the bottom, cook for up to 1 minute more.
- Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl.
- Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 592 |
| Total Fat | 49 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 215 mg |
| Sodium | 519 mg |