Description
A quick and flavorful vegetarian dinner featuring crispy, smoky eggplant in warm flour tortillas, topped with vibrant Mexican-inspired flavors. Perfect for a healthy weeknight meal.
Ingredients
1 medium eggplant, cut into half-moons
1 tsp salt (plus more to taste)
2 Tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
6 small flour tortillas
Pickled red onions (optional)
Sliced jalapeños (optional)
Salsa (optional)
Guacamole (optional)
Crumbled cotija or feta cheese (optional)
Instructions
Preheat the air fryer to 400°F (200°C).
Sprinkle eggplant slices with 1 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
In a small bowl, mix olive oil, garlic powder, ground cumin, chili powder, and smoked paprika.
Brush the spice mixture evenly over the eggplant slices.
Arrange the eggplant in a single layer in the air fryer basket.
Air fry for 8 to 10 minutes, flipping halfway, until golden and crispy.
Warm the tortillas in the air fryer for 1-2 minutes or in a skillet on the stovetop.
Assemble the tacos with the hot eggplant slices and desired toppings (salsa, guacamole, pickled onions, etc.). Serve immediately.
Notes
For a vegetarian or vegan option, ensure cheese and tortillas are suitable.
You can pre-marinate the eggplant slices and store in the refrigerator for up to 3 days; simply re-crisp in the air fryer when ready.
Customize toppings based on your preferences, like adding avocado crema or fresh cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 190
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg