Air Fryer Taco Shells (Printer-Friendly)
Jumbo pasta shells stuffed with carnitas and cheese, air fried until crispy and golden brown.
# What You’ll Need:
→ Pasta
01 -
1 pound jumbo pasta shells (approximately 48 shells)
→ Filling
02 -
2 cups carnitas
03 -
24 ounces cheddar cheese, cut into 1-ounce sticks
→ Cooking
04 -
Non-stick cooking spray
→ Dipping Sauce
05 -
1 cup sour cream
06 -
1 tablespoon taco seasoning
# Steps to Follow:
01 -
In a large pot of boiling salted water, cook jumbo pasta shells according to package instructions until fully cooked. Drain and rinse with cool water.
02 -
Place one cooked shell in your palm, add approximately 1 tablespoon of carnitas, then insert one cheese stick on top. Cover by wrapping another shell over the open side to form a lid.
03 -
Spray the bottom of the air fryer basket with non-stick cooking spray and arrange stuffed shells with slight spacing to allow air circulation.
04 -
Lightly spray the tops and exposed sides of the shells with non-stick cooking spray before cooking.
05 -
Cook the stuffed shells at 400°F (204°C) for 13 minutes until the shells are crispy and golden brown on the outside.
06 -
Remove the cooked shells from the basket and keep warm while preparing remaining batches.
07 -
Combine sour cream and taco seasoning in a bowl, mix thoroughly, and serve alongside the stuffed shells.
# Helpful Hints:
01 -
Use a basket-style air fryer for even browning; avoid oven-style air fryers to prevent uneven cooking.
02 -
Ensure pasta shells are fully cooked before assembling to achieve the desired crisp-chewy texture.
03 -
Allow some breathing room between shells in the air fryer to promote uniform crispiness.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat in the microwave.