Crispy Air Fryer Adobo Mushroom Tacos with Avocado Cream and Quick Pickled Cucumber

Instructions

1. 1

   1. In a small bowl, combine the cucumber with the apple cider vinegar, 1 tablespoon (15 ml) lime juice, 1/2 tablespoon (7.5 ml) honey, and 1/4 teaspoon (1.5 g) salt. Let it sit for 15 minutes while you prepare the rest.

2. 2

   2. In another bowl, toss the mushrooms with the red onion, garlic, chipotle adobo sauce, cumin, smoked paprika, 1 tablespoon (15 ml) olive oil, the remaining 1/2 tablespoon (7.5 ml) honey, 1/2 teaspoon (3 g) salt, and black pepper.

3. 3

   3. Preheat the Air Fryer to 390°F (200°C) for 3 minutes.

4. 4

   4. Spread the mushroom mixture in the Air Fryer basket in an even layer. Cook at 390°F (200°C) for 8 minutes, shaking halfway through, until the mushrooms are browned at the edges and the onion is tender.

5. 5

   5. While the mushrooms cook, blend or mash the avocado with the Greek yogurt, the remaining 1 tablespoon (15 ml) lime juice, water, 1/4 teaspoon (1.5 g) salt, and 1 tablespoon of the cilantro until smooth and creamy.

6. 6

   6. Warm the tortillas slightly so they fold without cracking. Divide the cooked mushrooms and Oaxaca cheese among the tortillas, then fold them into tacos.

7. 7

   7. Brush both sides of the tacos with the remaining 1/2 tablespoon (7.5 ml) olive oil. Arrange the tacos in the basket in a single layer with space between them. Air fry at 375°F (190°C) for 5 to 6 minutes, flipping halfway, until the tortillas are crisp and the cheese is melted.

8. 8

   8. Lightly drain the pickled cucumber. Serve the tacos hot with the avocado cream, pickled cucumber, and the remaining cilantro on top.