Traditional Monterey chicken with grilled peppers, onions, and mushrooms. The extra time was well spent on this dish.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 tacos |
Ingredients
- 1 large russet potato, peeled
- 1 teaspoon plant-based butter (such as Country Crock®)
- 2 tablespoons diced onion
- 1 clove garlic, minced
- ¼ cup plant-based butter (such as Country Crock®)
- 2 tablespoons unsweetened plain almond milk
- salt and ground black pepper to taste
- 6 (6 inch) corn tortillas
- avocado oil cooking spray
Instructions
- Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.
- Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
- Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down one side of each tortilla; fold over.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
- Air fry until tacos are golden brown and crispy, 9 to 10 minutes. Turn tacos over, mist with avocado oil, and air fry for 4 to 5 minutes more.
- Boxed mashed potatoes can be substituted.