Air Fryer Tacos
Quick and delicious air fryer tacos recipe! Perfect for a tasty, easy meal or fun appetizer. Ready in minutes with crisp results every time.
Equipment
Ingredients
- 3 cups rotisserie chicken, shredded can sub other chicken or meat (note 1)
- 1 tbsp chicken taco seasoning recipe below
- 24 corn tortillas street taco size, 4.5 inches
- 1 ½ cups Colby Jack cheese shredded
- ½ cup water
- 1 cup neutral oil like canola or avocado
Chicken Taco Seasoining
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp oregano
- ¼ tsp salt
- pinch ground pepper
Instructions
- Start by shredding your rotisserie chicken meat with your fingers or forks and place the shredded chicken into a medium size bowl. *Note: Half a rotisseriechicken white and dark meat comes out to 3 cups. You can use both the white and dark meat.
- In a separate small bowl, mix together the chicken taco seasoning spices,1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon oregano, ¼ heaping teaspoon salt, a pinch of ground pepper and mix until combined.
- Next, onto the shredded chicken, sprinkle 1 tablespoon of your taco seasoning and gently toss into the chicken until it is evenly coated. Set aside.
- Heat a large skillet on medium heat.
- Working in batches, brush the corn tortillas with oil on both sides. Place one side down into the heated skillet for 2-3 minutes to crisp one side (the other side will be crisped in the air fryer). On a large cookie sheet or work surface, place the tortillas, crisped side up, in preparation for the filling. *Note: The tortilla when crisped will have some light browning. Do not over cook them or they will be too hard to fold into the taco shape.
- Using the same large skillet, add a drizzle of oil. Add the shredded chicken and 1/2 cup of water. Stir the chicken frequently until evenly heated through and the water has evaporated, approximately 3-4 min. Return the heated chicken back into a bowl.
- Preheat the air fryer to 400℉ (204℃) for about 5 minutes.
- Set up the taco assembly. First, the tray of tortillas (crispy side up), then the bowl of chicken with spices, a bowl of cheese and a tablespoon for scooping. Add 1 heaping tablespoon of shredded chicken to the middle of each tortilla and 1 scant tablespoon of shredded cheese on top of that. Fold tortilla in half with the filling inside. *Note:You may want a second tray for the filled tacos
- Working in batches, place the tacos into the air fryer in a single layer, you should be able to fit twelve at a time, six on the left and six on the right. Note: It helps to tuck the top of the taco under the bottom of another to help keep them closed in the air fryer.. After 1 min of cooking you can open the airfryer and check to see if any have opened up, if so the cheese should be melted enough to be able to press and stick the taco closed with the melted cheese.
- Cook the tacos for 6-8 minutes, flipping once halfway through. The tortilla should be slightly browned in places. *Note: If you are only cooking a few, reduce the time to 4-5 minutes to prevent burning. When the tacos are not layered tightly together, they have the tendency to cook quicker and brown faster.
- Carefully take out the tacos and place them on a plate. Serve them with toppings of your choice such as lettuce, tomatoes, salsa, sourcream, guacamole, diced onions and/or cilantro.
Nutrition
Serving: 1gCalories: 116kcalCarbohydrates: 12gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 23mgSodium: 147mgPotassium: 115mgFiber: 2gSugar: 0.3gVitamin A: 120IUVitamin C: 0.02mgCalcium: 82mgIron: 1mg
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