Air Fryer Crispy Polenta Tacos with Chipotle White Beans and Warm Corn Slaw

Name: Air Fryer Crispy Polenta Tacos with Chipotle White Beans and Warm Corn Slaw
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: Fusión mexicana vegetariana
Ingredients: 1 cup instant polenta; 2 cups water; 1 tsp salt; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 14 oz cooked white beans; 1 tbsp minced chipotle in adobo; 1/2 tsp ground cumin; 1 cup corn kernels; 1 1/2 cups finely shredded red cabbage; 1/3 cup thinly sliced red onion; 2 tbsp lime juice; 1 tsp honey; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1 tsp lime zest; 1/4 tsp black pepper

An original vegetarian taco recipe using golden air-fried polenta rounds as a crisp base, topped with chipotle-seasoned white beans, warm corn and red cabbage slaw, cotija cheese, and lime. A creative dish with smoky flavor and contrasting textures.

20 minPrep

16 minCook

36 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

140 g instant polenta (for cocinar and enfriar)
480 ml water (for the polenta)
6 g salt (divided)
30 ml olive oil (divided)
2 g smoked paprika
2 g garlic powder (divided)
400 g cooked white beans (escurridos and enjuagados)
15 g minced chipotle in adobo
1 g ground cumin
150 g corn kernels (fresh or descongelado)
120 g finely shredded red cabbage
50 g thinly sliced red onion
30 ml lime juice (freshly squeezed)
7 g honey
60 g crumbled cotija cheese
10 g chopped fresh cilantro
2 g lime zest
1 g black pepper

Nutrition facts

per serving

335 kcal

Calories

11 g

Protein

41 g

Carbs

14 g

Fat

7 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Bring 480 ml (2 cups) water and 1/2 teaspoon salt to a boil in a saucepan. Lower the heat and slowly whisk in the instant polenta, stirring constantly for 3 to 4 minutes until thickened. Stir in 1 tablespoon olive oil, the smoked paprika, and 1/2 teaspoon garlic powder.
2
2. Spread the hot polenta onto a lined tray or pan in an even layer about 1.5 cm (1/2 inch) thick. Let it cool for 10 minutes until firm to the touch.
3
3. While the polenta cools, combine the white beans with the minced chipotle in adobo, cumin, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, black pepper, and 1 teaspoon olive oil in a bowl. Lightly mash about one-quarter of the beans so the filling holds together better.
4
4. In another bowl, mix the corn, red cabbage, and red onion. Add the lime juice, honey, 2 teaspoons olive oil, lime zest, and 1/4 teaspoon salt. Toss well and let it sit while you cook the polenta.
5
5. Preheat the Air Fryer to 400°F (200°C) for 3 minutes.
6
6. Cut the firm polenta into 8 rounds or half-moons sized like small tacos. Lightly brush both sides with the remaining teaspoon of olive oil. Arrange in the basket in a single layer and cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until golden and crisp outside.
7
7. During the last 3 minutes, place the white bean mixture in a small Air Fryer-safe dish or on a piece of perforated parchment and heat at 350°F (175°C) until hot and fragrant.
8
8. To serve, use the crispy polenta pieces as the base, spoon the chipotle white beans on top, then add the warm corn and cabbage slaw. Finish with crumbled cotija and chopped fresh cilantro.
9
9. Serve immediately with extra lime wedges if desired.

Chef tips

For an even firmer base, chill the polenta for 20 minutes before cutting. Do not overcrowd the basket so it crisps properly. The best contrast comes from serving the polenta fresh and the slaw only lightly rested.

Substitutions

You can substitute feta for the cotija. White beans can be replaced with cannellini or navy beans. For a spicier version, add more chipotle in adobo. Honey can be replaced with agave syrup.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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