These incredible Air Fryer Tacos deliver restaurant-worthy results in just 38 minutes. Packed with 23g of protein and only 352 calories per serving, they’re the perfect choice for a quick yet satisfying meal.
The air fryer creates that irresistible crispy shell while keeping the filling juicy and flavorful. Whether you’re planning a casual weeknight dinner or entertaining friends, these tacos strike the ideal balance of convenience and taste without compromising on nutrition.
Main Ingredients
- Chicken Thighs: 1 pound boneless skinless, perfect for juicy results
- Oil: 1 tablespoon olive or avocado oil for coating
- Tortillas: 12 corn tortillas, ideal for crispy texture
- Cheese: 1 cup shredded white cheddar, melts beautifully
Seasoning Mix
- Spice Blend: Chili powder, cumin, garlic powder, paprika, and salt for authentic flavor
Fresh Toppings
- Vegetables: Diced red onion, fresh tomatoes for crunch
- Garnishes: Sour cream, cilantro, lime wedges for zesty finish
Step-by-Step Instructions
- Prepare Chicken: Coat chicken with oil and seasoning mix until well covered
- First Air Fry: Cook chicken at 380°F for 15-18 minutes until internal temp reaches 165°F
- Prep Meat: Shred cooked chicken using two forks
- Assemble: Fill tortillas with chicken and cheese, fold in half
- Final Crisp: Air fry at 400°F for 4-5 minutes until shells are crispy
- Garnish: Top with fresh ingredients and serve immediately
Cooking Techniques
Hey there! Let’s talk about making these tacos extra tasty in your air fryer. The magic happens in two stages – first cooking the chicken, then crisping up the tacos. For the best results, keep your chicken pieces similar in size so they cook evenly. When you’re shredding the chicken, pull it while it’s still warm – it’s so much easier! A little tip: don’t skip spraying both the basket and the tacos with oil. This helps create that amazing crispy shell we all love!
Variations & Substitutions
Want to switch things up? You can make these tacos your own! Swap chicken thighs for chicken breast if you prefer – just watch the cooking time as breast meat cooks a bit faster. Not a fan of corn tortillas? Flour tortillas work great too! For the cheese, try pepper jack for extra kick, or Mexican blend for classic flavor. Going dairy-free? Skip the cheese and add extra fresh toppings like avocado or pickled jalapeños. The spice mix is super flexible – add some cayenne if you like heat, or throw in some oregano for an extra layer of flavor.
Serving Suggestions
Make taco night extra special with some tasty sides! Set up a taco bar with bowls of extra toppings – try diced avocado, shredded lettuce, pickled red onions, or your favorite hot sauce. A side of Mexican rice or black beans makes these tacos into a complete meal. Don’t forget the chips and salsa! For drinks, these tacos pair perfectly with a cold Mexican beer or fresh-made lemonade. If you’re feeding a crowd, keep the tacos warm by placing them on a baking sheet in a low-temp oven (200°F) until ready to serve.
Storage Tips
Made too many? No problem! Store the cooked chicken and toppings separately in airtight containers in the fridge – they’ll stay good for 3-4 days. When you’re ready for round two, warm up the chicken in the air fryer or microwave, and build fresh tacos. Pro tip: keep those tortillas in a zip-top bag at room temp – cold tortillas can get brittle and break. If you’ve got leftover taco filling, it’s amazing on salads or in quesadillas!
Air Fryer Tacos
Equipment
- Air Fryer
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 12 corn tortillas
Toppings
- 1 cup shredded white cheddar cheese or other cheese
- 1/4 cup diced red onion
- 1/2 cup diced fresh tomatoes
- 1/2 cup sour cream
- 2 tablespoons chopped cilantro
- 1 lime cut into wedges
Instructions
- Place the chicken thighs in a bowl or on a plate. Pour oil over the chicken.
- In a small bowl, mix together the chili powder, cumin, garlic powder, paprika and salt until combined. Pour the spices over the chicken. Mix the chicken until it is completely covered in the spices.
- Grease the bottom of an air fryer basket with cooking spray. Place the chicken in the air fryer basket. Cook at 380°F/190°C for 15-18 minutes, until the chicken has reached an internal temperature of 165F/74°C.
- Remove the chicken from the air fryer and place on a cutting board. Shred with two forks or chop into small pieces. Wash and dry the air fryer basket to be sure it doesn’t smoke later.
- Divide the cooked chicken and cheese between 12 corn tortillas, and fold each in half.
- Spray the air fryer basket with spray oil and place the tacos into it in a single layer. You will need to do this part in batches. Spray the tops of the tacos with more oil so that they get crispy.
- Air Fry at 400°F/200°C for 4-5 minutes, until the cheese is melted and the shells are crisp.
- Top the tacos with red onion, tomatoes, sour cream, cilantro and lime before serving.
