Print

Air Fryer Chicken Tacos

  • Author: Lauren Keating
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings

DESCRIPTION

Air fryer chicken tacos topped with tangy vinegar slaw are a great way to switch things up for Taco Tuesday. You’ll love the bright, fresh flavor of these crispy chicken tacos.


Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/4 tsp. pepper
  • 2 eggs
  • 1 Tbsp. water
  • 7-10 dashes hot sauce (optional)
  • 1 yellow onion
  • 1 red bell pepper
  • 1 cup coleslaw mix
  • 2 Tbsp. olive oil
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. chopped fresh cilantro
  • 12 crunchy taco shells, warmed
  • Lime wedges and hot sauce, for serving

Instructions

  1. Spray your air fryer basket with cooking spray.
  2. Cut the chicken into 1-inch pieces.
  3. Add the flour to a large zip-top bag. Mix in the salt, pepper, and chili powder.
  4. In a deep bowl, beat the eggs. Mix in the water and hot sauce, if using.
  5. Add the chicken pieces to the bag of seasoned flour. Close the bag and shake vigorously for 10-15 seconds, until the chicken is coated with flour.
  6. Transfer the chicken to the bowl of egg, shaking any excess flour back into the bag.
  7. Use a fork to stir the chicken around, making sure all sides are coated.
  8. Return the chicken to the bag of flour and shake again, until well coated.
  9. Transfer the chicken to one half of your air fryer basket. Spray with cooking spray.
  10. Thinly slice the onion and bell pepper and place in the other side of the air fryer basket. Spray with cooking spray.
  11. Air fry at 360°F for 15-18 minutes, shaking the basket firmly every 5 minutes, or until the chicken is crisp and browned.
  12. While the chicken cooks, prepare the slaw: In a large mixing bowl, combine the coleslaw mix, oil, vinegar, and cilantro. Season to taste with salt. Mix well and let stand for at least 5 minutes.
  13. To serve, divide the peppers and onion among the taco shells. Top with a few pieces of chicken and then the slaw. Serve with lemon wedges and hot sauce.