Crunchy Tacos

Ingredients

OZO® Plant-Based Mexican Seasoned Ground	12 oz.
Vegetable oil	2 Tablespoons
Medium yellow onion, diced (yield 1 cup)	1 Onion
Garlic cloves, minced	3 Cloves
Ground cumin	1 Teaspoon
Chili powder	½ Teaspoon
Kosher salt	½ Teaspoon
Ground black pepper	¼ Teaspoon
505 Southwestern® Flame Roasted Green Chile	½ Cup
6-inch fajita-style flour tortillas	9 Tortillas
For the Slaw
Shredded cabbage or packaged coleslaw mix	2 Cups
Fresh cilantro, chopped	¼ Cup
Red bell pepper, seeded and diced	¼ Cup
Radish, diced	1 Radish
Pepitas	2 Tablespoons
Olive oil	2 Tablespoons
Lime juice	1 Tablespoon
Kosher salt	¼ Teaspoon
Ground black pepper	⅛ Teaspoon

Directions

Step 1

Combine all slaw ingredients in a medium mixing bowl and toss with a spoon. Adjust seasoning as needed. Cover bowl with plastic wrap and refrigerate until ready to use.

Step 2

Warm oil in a 12-inch nonstick skillet over medium heat.

Step 3

Add ground, onion, garlic, cumin, chili powder, salt, and black pepper and cook until internal temperature reaches 165°F and onions are soft, about 4-5 minutes. Stir in Green Chile and remove from heat.

Step 4

Place ⅓ cup filling on one half of a tortilla, and fold over the other half to create a taco. Repeat with remaining tortillas and filling.

Step 5

Place tacos in air fryer and cook until tortillas are crispy, about 7-9 minutes. Remove from fryer and top with slaw. Serve immediately.