Crispy corn tortilla shells filled with perfectly shaped egg sticks, fresh tomatoes, creamy avocado, and a zesty hot sauce mayonnaise.
Chef
Made with
Whisk together the eggs in a liquid measuring cup until no white streaks remain and season with 1/2 teaspoon salt.
Carefully pour the eggs into the cavities of a silicone ice cube stick mold, dividing evenly.
Stack the corn tortillas and microwave on high until warm and flexible.
Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold.
Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.
Set the air fryer to 300 degrees F and cook for 12 minutes.
Gently lift each section of egg from the mold to ensure it is set.
Whisk together the mayonnaise and hot sauce in a small bowl.
Let the molds stand just until the taco shells and eggs are cool enough to handle.
Remove the taco shells and eggs from the molds, place the eggs in the taco shells, and top with tomatoes, avocado, and spicy mayonnaise.
Warm the tortillas in the microwave to make them flexible and prevent them from breaking when shaping.
Ensure the egg is fully set before removing from the mold; add an extra minute of cooking if needed.
Use a silicone mold to ensure easy removal of the egg sticks and taco shells.
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