Taquitos are just the kind of snacky goodness we’re all craving right now: crunchy, cheesy, and incredibly easy. These little guys are filled with Impossible Burger sautéed in homemade taco spice, a savory blend of cumin, chiles, garlic, and oregano that’s got a nice, mellow kick. In the skillet, it tastes like really good taco meat, and we could eat it by the spoonful. Instead, we stir in some corn, sour cream, and salsa, roll it up in a corn tortilla with heaps of cheddar cheese — and air fry it.

What a perfect bite: Crispy, fried corn tortilla on the outside, tender filling on the inside. The filling is a little spicy, a little creamy, a little juicy. We love those little pops of sweet corn. In short, these taquitos have all the flavor and texture you want from taquitos, but without the heaviness of their deep-fried counterparts — or the splattery mess.

Here, we’ve served our taquitos with fresh limes, a wee bit of hot sauce, and salsa. You could also swirl some of that taco spice mix through a bowl of plain yogurt or sour cream for a creamy and piquant dipping sauce.

Servings: 12 taquitos

Ingredients

For the taco spice mix:

1 tsp cumin

1 tsp chili powder

½ tsp paprika

½ tsp garlic powder

½ tsp oregano

½ tsp kosher salt

⅛ tsp cayenne pepper

⅛ tsp black pepper

For the taquitos:

1 Tbsp unsalted butter

1 small yellow onion, diced

12 oz Impossible™ Burger

2 Tbsp water

⅓ cup sour cream

¼ cup Gelson's fresh salsa, plus more for serving

½ cup frozen corn

1 Tbsp olive oil, divided

8 oz shredded cheddar cheese

12 corn tortillas

2 limes, quartered, for serving

Hot sauce, for serving

Gelson's fresh guacamole, for serving

Directions

1. To make the taco spice mix: In a small bowl, combine the cumin, chili powder, paprika, garlic powder, oregano, salt, cayenne pepper, and black pepper. Set aside.

2. To make the taquitos: In a medium sauté pan, melt the butter over medium heat. Add the yellow onion and sauté until translucent, about 4 minutes.

3. Add the Impossible Burger, breaking it up with a wooden spoon, and brown for 3 to 4 minutes.

4. Add the taco spice mix and water, and cook for three minutes.

5. Stir in the sour cream, salsa, and frozen corn. As soon as the corn is thawed, remove the pan from the heat and allow the taquito filling to cool slightly.

6. Meanwhile, heat ¼ teaspoon of the olive oil in a small saute pan over medium heat. Add one corn tortilla to warm, flipping once to coat with olive oil. Transfer the warm tortilla to a cutting board.

7. Spoon about 2 tablespoons of the taquito filling onto the tortilla, sprinkle on a pinch of cheddar cheese, and roll it into a tight cigar shape. Place the roll seam-side down on the air fryer tray.

8. Repeat steps 6 and 7 with the remaining tortillas.

9. Air fry the taquitos at 400° for 7 minutes, remove and let cool slightly. Serve with garnishes of salsa, guacamole and fresh lime wedges. Note: depending on the size of the air fryer, you may need to cook the taquitos in batches.

Calculate nutrition information for this recipe.