Name: Air Fryer Chicken Tacos Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 8 small (6-inch) corn tortillas; 1/4 cup cream cheese, softened; 1 cup shredded Mexican cheese blend; 1 packet (approximately 1 ounce) taco seasoning; 2 cups cooked and finely shredded chicken breast; 1 tablespoon olive oil; 1 small ripe avocado; 1/4 cup mayonnaise; 2 cloves garlic, chopped; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup water (more if needed); Diced tomatoes; Shredded lettuce; Sour cream

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Introduction

These air fryer chicken tacos are a quick and delicious meal that’s perfect for busy weeknights. Crispy on the outside with a creamy, flavorful filling, they’re sure to become a family favorite. Plus, they’re easy to customize with your favorite toppings and a zesty avocado-lime dipping sauce.

The image shows a white oval plate on a white marbled surface, filled with seven folded corn tortillas that have a golden, slightly crispy texture. Each taco is layered with a visible filling of seasoned chicken, giving a light orange color inside the tortillas. The tacos are arranged in two rows, partly overlapping each other, sitting on a bed of shredded green lettuce mixed with small pieces of red tomato. There are three lime wedges placed around the edges of the plate, adding a fresh look. Small green cilantro leaves are scattered on top of the tacos for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 small (6-inch) corn tortillas
1/4 cup cream cheese, softened
1 cup shredded Mexican cheese blend
1 packet taco seasoning (about 1 ounce)
2 cups cooked and finely shredded chicken breast
1 tablespoon olive oil
1 small ripe avocado
1/4 cup mayonnaise
2 cloves garlic, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (more if needed)

Instructions

Step 1: Warm the corn tortillas slightly to make them flexible and prevent breaking. Heat each tortilla in a dry skillet for 10-15 seconds per side or microwave a stack wrapped in a damp paper towel for about 20 seconds.
Step 2: In a bowl, mash the softened cream cheese until smooth. Stir in the shredded Mexican cheese, taco seasoning, and shredded chicken until the mixture is creamy and well combined.
Step 3: Lay each tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture onto one half, leaving a small border around the edge. Fold the tortilla in half to form a pocket and secure the opening with a toothpick.
Step 4: Preheat the air fryer to 375°F (190°C).
Step 5: Brush both sides of each folded tortilla with olive oil to help them crisp up.
Step 6: Place as many tacos as will fit comfortably in a single layer in the air fryer basket. Cook in batches if needed, to avoid overlapping.
Step 7: Air fry the tacos for 6-8 minutes, flipping halfway through, until they are crispy and golden brown.
Step 8: While the tacos cook, prepare the avocado-lime dipping sauce. In a blender, combine the avocado, mayonnaise, garlic, cilantro, lime juice, salt, pepper, and water. Blend until smooth and creamy. Add more water if needed to reach your desired consistency and adjust seasoning to taste.
Step 9: Serve the hot air-fried chicken tacos immediately with the avocado-lime sauce and your choice of toppings such as diced tomatoes, shredded lettuce, and sour cream.

Tips & Variations

For extra crispy tacos, double brush the tortillas with olive oil before air frying.
Substitute cooked ground beef or turkey for shredded chicken if preferred.
Add finely chopped jalapeños to the filling for a spicy kick.
Serve with salsa or hot sauce for additional flavor.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness. The avocado-lime sauce is best made fresh but can be stored separately in the fridge for 1 day.

How to Serve

The image shows three folded tacos inside a black air fryer basket lined with parchment paper. Each taco has a golden brown, slightly crispy corn tortilla folded in half, holding a visible brown filling. The air fryer basket and part of the black air fryer lid are seen from above, with the lid being lifted. The background is a white marbled texture with a white plate holding forks and a small white bowl with a green sauce nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can prepare the filling and assemble the tacos in advance, then refrigerate them before air frying. Cook them just before serving to maintain crispiness.

What if I don’t have an air fryer?

You can bake the assembled tacos on a baking sheet at 400°F for about 10-12 minutes, flipping halfway, until crispy and golden.