Take your taco game to the next level with these easy and delicious air fryer chicken tacos. Crispy on the outside and juicy on the inside, these tacos are a perfect weeknight meal option for busy families.
1tspmild chili powder(or use cayenne pepper if you prefer a bit of spice)
1tspsalt
½tspblack pepper
1red onion, finely diced
1red pepper, finely sliced
1green or yellow pepper, finely sliced
250g(1 cup) red salsa, we used mild
small bunch fresh coriander, (cilantro) chopped
lime juice, to taste
TO SERVE
Flour tortillas(or corn tortillas, if preferred)
avocados, or guacamole
sour cream
hot sauce
cheese
PICO DE GALLO
4small tomatoes, de-seeded and finely chopped
1small green chili, finely chopped
1small red onion, finely chopped
1small garlic clove, minced
2tbsplime juice
1tbspfresh coriander(cilantro), finely chopped
Pinchancho chili powder
Instructions
Drizzle half of the olive oil into the air fryer basket, and add the chicken thighs.
2 tbsp olive oil, 600 g (21oz) chicken thighs, skinless and boneless
Add the spices and seasoning and mix well to make sure each piece of chicken is evenly coated with the mixture.
1 tbsp brown sugar, 1 tbsp dried oregano, 1 tbsp sweet paprika, ½ tbsp ground cumin, 2 tsp garlic powder, 1 tsp mild chili powder, 1 tsp salt, ½ tsp black pepper
Add the red onion followed by the red and yellow peppers. Drizzle with remaining olive oil and stir in the salsa. Spread everything into a single layer so that the chicken can cook evenly.
1 red onion, 1 red pepper, 1 green or yellow pepper, 250 g (1 cup) red salsa
Air fry on 180°C (360°F) for 20-25 minutes, stirring halfway through the cooking time. Check the internal temperature of the chicken using a meat thermometer to make sure it’s ready - it should register 75°C (167°F).
Shred the chicken using two forks then air fry for another five minutes if you like crispy chicken taco meat. Drizzle with lime juice and stir in the coriander.
small bunch fresh coriander, lime juice
Clean the air fryer basket if you have cooked directly in it. Place the tortillas in the air fryer basket and air fry for around one minute on 180°C (360°F). Cooking time will vary here depending on your air fryer, you want to leave them in just long enough to soften them.
Flour tortillas
Remove the warm tortillas from the air fryer and fold each one in half, draping them over a toast rack, so they retain the taco shell shape.
Prepare the pico de gallo by mixing everything together in a bowl and season with salt and the chili powder.
4 small tomatoes, 1 small green chili, 1 small red onion, 1 small garlic clove, 2 tbsp lime juice, 1 tbsp fresh coriander, Pinch ancho chili powder
Fill each of the tacos with the shredded chicken, as well as your favorite taco toppings, such as chopped coriander, pico de gallo on, avocado and grated cheddar cheese. Top with sour cream, hot sauce and maybe a squirt of lime juice.
avocados, sour cream, hot sauce, cheese
Video
Notes
If there is any leftover chicken mixture, it can be stored in an airtight container in the fridge for up to 3-4 days and reheated before serving. We recommend making the taco shells fresh for each batch.