Air Fryer Chicken Tacos
Crispy corn tortillas stuffed with salsa-seasoned shredded chicken and melty cheddar, finished with a bright, creamy cilantro lime sauce. My family eats these as fast as I can make them, so be prepared to make a double batch!
Servings: 10 tacos
Calories: 196kcal
Equipment
Ingredients
For the chicken:
- 2 ½ cups cooked shredded chicken
- ¼ cup salsa
- 1 tablespoon taco seasoning
For the tacos:
- 10 corn tortillas
- 1 cup shredded cheddar
- Toppings such as lettuce, diced tomato, onion, cilantro
For the cilantro lime sauce:
- 1 bunch cilantro
- 2 limes
- 2 cloves garlic
- 1 small jalapeno more or less to taste
- ½ cup sour cream
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon onion powder
Instructions
To prepare the chicken:
- Add the shredded chicken, salsa, and taco seasoning to a mixing bowl and stir well to combine. Taste and add additional salsa, taco seasoning, or salt to taste.
To make the tacos:
- Place 5 tortillas on a microwave safe plate and top with a damp paper towel. Microwave for 20 seconds.
- Fill each tortilla with shredded chicken and cheese and fold to close.
- Spritz your air fryer basket with oil spray and place tacos in the basket in a single layer. We’re able to fit 5 tacos in our basket at a time, but it will depend on the size of your air fryer. Spritz the tacos liberally with oil spray.
- Air fry at 400 for 6 minutes. Flip the tacos during the last minute of cooking. Tortillas will crisp further after they are removed from the air fryer.
- Repeat the steps for remaining tacos, keeping cooked tacos warm in a 200 degree oven while you cook the remaining batches. Keep in mind that your 2nd batch will cook faster than your 1st because the air fryer is hot. Check at the 4-5 minute mark for doneness.
- Stuff each taco with the toppings of your choice and serve with the cilantro lime sauce either drizzled in each taco or on the side for dipping.
To make the sauce:
- Cut the stems from the cilantro and discard. Add the leaves to the bowl of a food processor or blender.
- Juice the limes over the cilantro. Add the garlic cloves to the food processor.
- Cut the jalapeno in half lengthwise and remove the seeds and membranes. Add the pepper to the food processor.
- Add the remaining ingredients and process until smooth and creamy, scraping down the bowl as needed.
- Taste and season with additional salt, if needed.
Notes
This is a great use for leftover rotisserie chicken (or even better - our air fryer whole roasted chicken)!
Feel free to swap the shredded chicken for ground chicken. Just brown the meat and add the salsa and taco seasoning when cooked through.
This recipe does work with flour tortillas as well, but check them at the 4 minute mark to be sure they aren’t getting more browned than you’d like.
Nutrition
Serving: 1taco | Calories: 196kcal | Carbohydrates: 15g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 394mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg