Crunchy Perfection: Try These Air Fryer Taco Boats for a Flavourful Fiesta!

Prep time: 15 minutes 

Cook time: 45 minutes 

Makes 8 boats 

Difficulty: Easy 



  • 8 eggs 
  • 2 tablespoons milk 
  • 2 teaspoons garlic powder 
  • 1 bunch broccolini, trimmed and cut into 4cm lengths 
  • 2 tablespoons olive oil 
  • 200g button mushrooms, sliced 
  • 2 cups (240g) grated cheese 
  • 8 Stand ‘n Stuff soft tortilla boats  


  1. Whisk eggs, milk and garlic powder together in a large bowl. 
  2. Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside. 
  3. Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes. 
  4. Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats. 

 Tips & Hints 

  • Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes. 
  • Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes. 
  • Place unused tortilla boats in a sealed container and refrigerate or freeze. 
  • Other flavour combinations include chicken and corn, pesto and salami or feta and spinach. 
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