Roasted Veggie Tacos


  1. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 370°F, and press Start/Pause. 
  2. Wash and fully dry the kale leaves, then tear into 2-inch pieces. 
  3. Toss the torn kale with the olive oil and a pinch of salt, then gently massage the leaves to help the kale retain flavor. 
  4. Place the kale into the preheated air fryer baskets. 
  5. Set temperature to 370°F and time to 5 minutes, then press Start/Pause. 
  6. Remove kale when the leaves are crispy and sprinkle with kosher salt. Set aside. 
  7. Peel the butternut squash and cut in half lengthwise. Wear gloves to keep your hands from getting dried out.  
  8. Scoop the seeds out with a spoon and cut into ¼-inch batons. Set aside. 
  9. Combine 1 teaspoon salt, ½ teaspoon coriander, ¼ teaspoon cayenne pepper, ¼ teaspoon cinnamon, and ⅛ teaspoon ground nutmeg in a medium bowl with the cauliflower florets and mix well. 
  10. Add the butternut squash batons and the remaining salt, coriander, cayenne pepper, cinnamon, and nutmeg to the bowl and mix well. 
  11. Add 2 teaspoons of olive oil to the vegetable mixture and toss to coat. 
  12. Place the vegetable mixture into the preheated air fryer. 
  13. Set temperature to 400°F and time to 12 minutes, press Shake, then press Start/Pause. 
  14. Shake the veggies and add in the brown sugar halfway through cooking. The Shake Reminder will let you know when.  
  15. Blend together the Mexican crema or sour cream, olive oil, cilantro, lime juice and zest, avocado, and serrano pepper until smooth. 
  16. Remove the veggies when done. 
  17. Season the crema to taste with kosher salt and set aside. 
  18. Build the tacos by filling each tortilla with the roasted vegetables and topping with sliced red onion, the serrano-cilantro avocado crema, queso fresco, and the crispy kale, then serve.