Description
Crispy yet tender eggplant slices tossed in smoky spices and air-fried for maximum flavor. Paired with warm tortillas and tangy toppings, these tacos offer a quick, vegetarian twist on Mexican classics.
Ingredients
1 medium globe eggplant
1 teaspoon non-iodized salt
2 tablespoons light virgin olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
6 small flour tortillas
Optional toppings: 1/4 cup pickled red onions (brine mixture), feta cheese crumbles, cilantro (fresh), avocados, lime wedges
Instructions
Preheat air fryer to 375°F (190°C)
Cut eggplant into 1/4-inch thick rounds
Sprinkle slices with salt and let sit 15 minutes to remove moisture
Pat dry and toss with olive oil and spices (garlic powder, cumin, chili powder, paprika)
Air fry eggplant in single layer for 10-12 minutes until golden and crisp
Warm tortillas in microwave or oven while tacos finish cooking
Assemble with eggplant slices, optional toppings, and serve with lime wedges
Notes
Adjust spices to suit heat preference
For extra flavor, brush tortillas with a light drizzle of lime juice
Store leftovers in airtight container up to 2 days
Nutrition
- Serving Size: 1 taco with 3 eggplant slices
- Calories: 275
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg