the Breville Test Kitchen

Air-Fried Cedar Plank Veggie Tacos

Name: Air-Fried Cedar Plank Veggie Tacos
Cook time: 1200 s
Total time: 5700 s
Yield: Serves 4
Ingredients: 3½ oz broccolini - trimmed; 6 asparagus spears - trimmed; 3 long red chili peppers; 4½ oz baby bella mushrooms - quartered; 1 tbsp olive oil; 1 tbsp finely grated lemon zest; 1 tsp kosher salt; 1 tsp smoked paprika; ½ tsp red chili flakes; 8 x 5½-inch flour tortillas; ⅓ cup firmly packed flat-leaf parsley leaves - finely chopped; ⅓ cup firmly packed cilantro leaves - finely chopped; 1 shallot - finely chopped; 1 clove garlic - minced; 2 tsp sherry vinegar; 3 tbsp extra-virgin olive oil; 1 tsp kosher salt; Freshly ground black pepper - to season; ⅓ cup (2¾ oz) plain yogurt; 2 tbsp chopped mint; ¼ tsp red chili flakes; 1 clove garlic - minced; ¼ tsp kosher salt

Roasting the vegetables atop the cedar plank imparts a subtle smoky flavor that makes them irresistible. Wrapped in soft warm tortillas and served with a tangy yogurt sauce and punchy chimichurri.

the Smart Oven® Air Fryer Pro

+1 more appliance

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1 hr 35 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

3½ oz broccolini
trimmed
6 asparagus spears
trimmed
3 long red chili peppers
4½ oz baby bella mushrooms
quartered
1 tbsp olive oil
1 tbsp finely grated lemon zest
1 tsp kosher salt
1 tsp smoked paprika
½ tsp red chili flakes
8 x 5½-inch flour tortillas

For the chimichurri

⅓ cup firmly packed flat-leaf parsley leaves
finely chopped
⅓ cup firmly packed cilantro leaves
finely chopped
1 shallot
finely chopped
1 clove garlic
minced
2 tsp sherry vinegar
3 tbsp extra-virgin olive oil
1 tsp kosher salt
Freshly ground black pepper
to season

For the yogurt sauce

⅓ cup (2¾ oz) plain yogurt
2 tbsp chopped mint
¼ tsp red chili flakes
1 clove garlic
minced
¼ tsp kosher salt

Instructions

1
Place the plank in the roasting pan and cover with cold water. Place a heavy bowl on top to keep the plank submerged and allow to soak for approximately 1 hour, or up to 4 hours.
2
Insert the wire racks into positions 4 and 8. Set the oven to Air Fry, Super Convection, 400°F, for 12 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
3
Cut the broccolini, asparagus and chilies into approximately 2-inch pieces and place in a bowl. Add the mushrooms and toss.
4
Add the oil, lemon zest, salt, paprika and chili flakes and toss to coat.
5
Drain the water from the pan and return the plank to the pan. Place the vegetables on the plank.
6
Wrap the tortillas in foil and place on the pizza pan.
7
Once preheated, place the pan on rack position 4 and cook for 12 minutes. When the Rotate Remind signals, place the tortillas on rack position 8 and continue cooking. Meanwhile, make the chimichurri and yogurt sauces.
8
Place the parsley, cilantro, shallot, garlic, vinegar, oil, salt and pepper in a bowl and stir to combine.
9
Place all the yogurt sauce ingredients in a bowl and stir to combine.
10
The vegetables should be golden and tender when tested with the tip of a knife, and the tortillas warm. If not, give them a little longer.
11
Spoon the chimichurri over the vegetables and serve with the warm tortillas and yogurt sauce.