Air Fryer Tacos

4.46 from 103 votes
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Air Fryer Tacos – skip the store bought crispy shells and make your own in the air fryer. Super easy and so much better!

I will admit it, I love a good crispy taco. I know they aren’t authentic, I know if you are from Mexico you cringe at the thought of the crispy taco shells sold in the grocery store. But I grew up with them, and I like them.

But I found that making them in the air fryer with just regular corn tortillas is so much better! You get the crispy shell, but can still actually taste the real corn tortilla. And you can still fill them with whatever you like!

crispy tacos made in the air fryer on a plate

 

What You’ll Need

You really can fill these with whatever you like. If you want to do vegetarian you could fill them with beans and cheese. Or you can use my favorite Instant Pot Salsa Chicken to fill them with. Whatever you have and like for your taco filling is what you can use. Just use the recipe as a guide for cooking the taco part.

filling tortillas with taco meat and cheese

How To Make Air Fryer Tacos

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. Get all of your fillings and toppings ready to go. Cook your ground beef and use taco seasoning to make traditional taco meat. Or use beans, chicken etc.
  2. Wrap corn tortillas in a towel and microwave for about a minute, until they are very warm. This will ensure they don’t crack.
  3. Fill each tortilla with meat and cheese, and then fold over to form a taco.
  4. Brush the outside with olive oil and place in the air fryer.
  5. Cook at 400º for about 8 minutes, flipping half way though.
  6. Carefully remove from the air fryer and top with whatever toppings you desire!
tacos in air fryer

Best Taco Toppings

You really can go crazy here, use as much or as little as you like!

air fryer crispy tacos on a white plate

Why Do My Shells Crack

If you are using corn tortillas you have to heat them well or they will crack. You can do this by wrapping them in a towel and microwaving them. Or you can heat them in a dry skillet for about 20-30 seconds on each side, until they are very pliable and soft.

If they start cracking as you are working with them, just reheat them for a few seconds and they should be fine.

tacos on a plate

What Goes With Tacos

Can I Reheat Air Fried Tacos

Yes, if you have leftovers let them cool completely. Store in an airtight container for up to 4 days. To reheat them, you can use the oven or the air fryer. Set it at 300º F and heat until warm, about 5 minutes.

Can I Use Flour Tortillas To Make Tacos

Absolutely yes, they will work great. You will still want to warm the tortillas so they are soft and pliable, but they will get nice and crispy in the air fryer just like corn tortillas.

close up tacos made in air fryer for pinterest

More Mexican Dinner Recipes

crispy tacos on a plate
4.46 from 103 votes

Air Fryer Tacos

By Erin
Air Fryer Tacos – skip the store bought crispy shells and make your own in the air fryer. Super easy and so much better!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8

Ingredients 

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1 1/2 cups shredded cheddar cheese
  • 8 corn tortillas
  • 1 Tablespoon olive oil

Taco Toppings

  • Lettuce
  • Tomatoes
  • Black Olives
  • Sour Cream

Instructions 

  • Heat a large skillet over high heat. Add ground beef, breaking apart, and cook for 5-6 minutes until browned. Drain any grease away. Add taco seasoning and water called for on the packet. Simmer for a few minutes until the liquid is absorbed. Remove from heat.
  • Wrap corn tortillas in a towel and microwave for 1 minute.
  • Working in batches, fill 4 of the tortillas with ground beef and cheese.
  • Fold in half to form a taco and brush the outside with olive oil.
  • Pace in the air fryer basket in a single layer. Cook at 400º F for 8 minutes, flipping half way.
  • Remove the cooked ones and repeat with the rest of the ingredients.
  • Top the cooked tacos with whatever your favorite taco toppings are.

Notes

If your tacos open up with the circulation of air, use toothpicks to hold them closed during the first cook time. After you flip, you should be able to remove them.

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 12g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 252mg | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8
Calories: 309
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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16 Comments

    1. I am not sure what you mean, all of the pictures are with corn tortillas, it is the way I make it 99% of the time. You can use whatever you want, they both work. I just like corn better, so it is what I use.

      1. Ok, but it isn’t. The picture in the air fryer of them shows a cracked on, that looks like a corn tortilla. I don’t know why it matters, and why you would question the person who made them and photographed them. I have also said you can use whatever tortilla you like, so what I used doesn’t even matter.

    1. You can absolutely use flour, either works. It is just a matter of preference. The hard shell tacos at the store are corn, which is what I was trying to make this be a swap for. But they will still be crispy as flour tortillas.

  1. This recipe made nothing but a mess.
    1. It’s a royal pain when trying to transfer the tacos to the air fryer. everything falls out (or wants to) which makes a mess in the basket. Also, I got small burns while trying to refill the shells
    2. Didn’t see the “Note” until too late, which was 1/2 way through the 8 minutes. This was good and bad. GOOD- because it was at about the 3.5 minute mark. BAD_ because the tops did indeed fly up do to the fan.
    3. Opening the basket at the 3.5 minute mark not only found the shell tops had blown up but they were fairly burnt in that position as well. The 8 minute cook time is WAY too much time as well as the 400 temperature!.

    When getting the taco out of the HOT basket, one has to be very careful. Some were stuck so I had to use tongs along with a fork to free a couple of them.

    So on my second group turned out much better. I turned the temp down the 360, placed tooth picks around the tops, and set timer for 4 minutes. I turned them after 2mins and that did it.

    Next time I’m going to try to place just the shells in at 360 for 3.5-4 minutes and then stuff them. Or I’m going back to the usual way.