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Air-Fried Chicken Tacos with Smoky Chipotle Mayo & Pickled Onion
22
Apr
| Prep Time | 20 minutes |
| Cooking Time | 15 minutes marinating. 15 minutes cooking. |
| Served In | Enamel Oblong Baking Dish 2.5L |
| Recommended Products |
Air Fryer Liners Easycook Ceramic Non-stick Frypan 20cm |
| Serves | 4 |
Crispy, juicy, and full of bold flavour — a modern take on a classic family favourite.
Ingredients
- 500g boneless chicken thighs, cut into strips
- 1 tbsp olive oil
- 1 tblspn smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp oregano
- Salt & pepper
- Juice of ½ lime
- 8 small flour tortillas
- 1 avocado, sliced
- Pickled red onion (see quick method below)
- Spicy Chipotle Mayo
- Fresh coriander, to serve
Smoky Chipotle Mayo
- ½ cup whole-egg mayonnaise
- 1 tbsp chipotle in adobo sauce (or to taste)
- Juice of ½ lime
Quick Pickled Onion
- 1 red onion, thinly sliced
- ½ cup white vinegar
- 1 tsp sugar
- Pinch of salt
Step 1
Marinate the chicken: In a bowl, combine chicken strips with olive oil, spices, salt, pepper, and lime juice. Let sit for 15 mins.
Step 2
Air fry: Line your air fryer basket with a Wiltshire Air Fryer Liner. Add the chicken in a single layer and air fry at 190°C for 12–15 mins, turning halfway, until golden and cooked through.
Step 3
Make the mayo: Mix mayo, chipotle, and lime juice in a small bowl. Set aside.
Step 4
Pickle the onion: In a jar, combine vinegar, sugar, salt, and onion. Shake and let sit while everything cooks (or make ahead).
Step 5
Warm tortillas: Use your Wiltshire Ceramic Non-Stick Frypan to warm tortillas over low heat for 30 seconds each side.
Step 6
Assemble tacos: Fill tortillas with chicken, avocado slices, pickled onion, a drizzle of chipotle mayo, and fresh coriander.
