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.
Serve with lime wedges and hot sauce.
Ingredients
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1 lb. boneless, skinless chicken breasts
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½ cup flour
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½ tsp. salt
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½ tsp. chili powder
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¼ tsp. pepper
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2 eggs
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1 Tbsp. water
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7-10 dashes hot sauce (optional)
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1 yellow onion
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1 red bell pepper
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1 cup coleslaw mix
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2 Tbsp. olive oil
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1 Tbsp. apple cider vinegar
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2 Tbsp. chopped fresh cilantro
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12 crunchy taco shells, warmed
Instructions
- Spray your air fryer basket with cooking spray.
- Cut the chicken into 1-inch pieces.
- Add the flour to a large zip-top bag. Mix in the salt, pepper, and chili powder.
- In a deep bowl, beat the eggs. Mix in the water and hot sauce, if using.
- 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.
- Transfer the chicken to the bowl of egg, shaking any excess flour back into the bag.
- Use a fork to stir the chicken around, making sure all sides are coated.
- Return the chicken to the bag of flour and shake again, until well coated.
- Transfer the chicken to one half of your air fryer basket. Spray with cooking spray.
- Thinly slice the onion and bell pepper and place in the other side of the air fryer basket. Spray with cooking spray.
- Air fry at 360°F for 15-18 minutes, shaking the basket firmly every 5 minutes, or until the chicken is crisp and browned.
- 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.
- 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.