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Crunchy Tacos

10 minutes
11-14 minutes


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
Plant-based Mexican Seasoned Ground


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.

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