While the turkey cooks later, you'll want everything ready to assemble quickly. Rinse and drain the black beans thoroughly—I always do this extra carefully to prevent excess moisture that would make the shells soggy. Dice the tomatoes into uniform 1/2-inch pieces for even distribution in each taco. Chop the onions finely, chop the cilantro, and have the shredded lettuce, Mexican cheese, and salsa ready in separate bowls. Arrange all components on your work surface for quick assembly.

Heat a skillet over medium-high heat and add the ground turkey, breaking it into small crumbles as it cooks. Cook for 5-7 minutes until the turkey is no longer pink and cooked through, stirring occasionally. Drain any excess fat carefully by tilting the pan and using a spoon to push the meat to the side, then pour off the liquid. Reduce heat to medium, add the taco seasoning and stir well to coat all the meat evenly. I prefer Butterball brand for its leaner, cleaner flavor—it browns beautifully without excess grease.

Working quickly while the turkey is still warm, fill each taco shell with a spoonful of the seasoned turkey from Step 2. Add a small handful of the rinsed black beans to each shell, then top with shredded lettuce, diced tomatoes, and a generous pinch of Mexican cheese. I always use Old El Paso Stand 'N Stuff shells because they're sturdy and easier to fill without breaking. Don't overstuff—you need room for the cheese to melt and the taco to cook evenly in the air fryer.

Arrange the filled tacos from Step 3 upright in the air fryer basket in a single layer, standing them up like little boats so they don't tip over. If needed, you can cook them in two batches rather than crowding the basket—proper air circulation ensures even crisping and melting. Air fry at 360°F for 4 minutes. The shells will crisp up, the cheese will melt beautifully, and all the flavors will come together without any sogginess.

Remove the tacos from the air fryer basket carefully using tongs—they'll be hot. Transfer to a serving plate and immediately add fresh toppings: a spoonful of salsa on top of each taco, diced onions, and a sprinkle of fresh cilantro for brightness. Serve immediately while the shells are still crispy and the cheese is warm and melted.