Air Fryer Chicken Tacos
Published
Published
These Air Fryer Chicken Tacos put all the other tacos to shame. Corn (or flour) tortillas are stuffed with a mixture of cream cheese, shredded cheese, chicken, and seasonings, then air fried until they’re extra crispy on the outside. Served with a super delicious (optional) creamy avocado-lime dipping sauce, it’s hard to just eat a couple!
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My family loves tacos. Shredded chicken tacos, Baja steak tacos, birria tacos…we love them all. These air fryer chicken tacos are our new favorite and now in permanent rotation. They’re so cheesy and creamy on the inside, a very satisfying crunch on the outside, and super easy to make. Plus, they’re ready in less than 20 minutes. I highly recommend serving these with the creamy avocado-lime dipping sauce. It’s so good and the perfect accompaniment to the crunchy tacos.
Tips & Variations
- Use fresh small tortillas. 6-inch tortillas work best for folding and crisping evenly.
- Try flour tortillas. These tacos work just fine with flour tortillas instead of corn, if preferred.
- Replace the cream cheese. If preferred, you can replace the cream cheese with sour cream, Greek yogurt, or extra shredded cheese for a creamy texture.
- Don’t overfill. Use 1/4 cup filling per taco to prevent over-stuffing. Over-stuffed tacos won’t get as crispy, and the filling will just fall out.
- Secure with a toothpick. To prevent tortillas from opening while air frying, lightly press them down before cooking and secure the opening with a toothpick.
- Flip halfway through. Flipping the tacos at the halfway mark during air frying helps both sides get golden and crispy.
- Cook in batches. Depending on the size of your air fryer, you will likely only be able to cook 3-4 chicken tacos at a time. It’s important to leave space between them so that the air circulates properly or they won’t get as crispy.
Air Fryer Chicken Tacos
Ingredients
- 8 small (6-inch) corn tortillas
- 1/4 cup cream cheese, softened
- 1 cup shredded Mexican cheese blend
- 1 packet taco seasoning
- 2 cups cooked and finely shredded chicken breast
- 1 tablespoon olive oil
Instructions
- Warm corn tortillas slightly to make them more flexible and prevent breaking: heat in a dry skillet for 10-15 seconds per side or microwave in a stack with a damp paper towel for 20 seconds or so.
- In a bowl, prepare the filling by mashing the softened cream cheese until smooth, then mix in the shredded Mexican cheese, taco seasoning, and shredded chicken until well combined and creamy (it should stay together and not crumble when pressed between two fingers.)
- Assemble the tacos by placing each tortilla flat on a clean surface. Spoon 1/4 cup of the chicken mixture onto one side, leaving a small border around the edges, then fold in half to create a pocket. Secure the opening together with a toothpick.
- Preheat the air fryer to 375°F
- Brush both sides of the folded tortillas with olive oil.
- Place as many tacos in the air fryer basket that will comfortably fit in a single layer without overlapping, air frying in batches if necessary.
- Air fry for 6-8 minutes, flipping halfway through, until crispy and golden.
- Serve the hot tacos immediately with salsa or avocado lime sauce for dipping, and diced tomatoes, shredded lettuce, and sour cream as toppings.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Air Fryer Chicken Tacos Step By Step
Warm 8 small corn tortillas slightly to make them more flexible and prevent breaking: heat in a dry skillet for 10-15 seconds per side or microwave in a stack with a damp paper towel for 20 seconds or so.
In a bowl, prepare the filling by mashing 1/4 cup softened cream cheese until smooth, then mix in 1 cup shredded Mexican cheese, 1-ounce packet taco seasoning, and 2 cups shredded chicken until well combined and creamy.
Assemble the tacos by placing each tortilla flat on a clean surface. Spoon 1/4 cup of the chicken mixture onto one side, leaving a small border around the edges, then fold in half to create a pocket. Secure the opening together with a toothpick.
Preheat the air fryer to 375°F. Brush both sides of the folded tortillas with olive oil.
Place as many tacos in the air fryer basket that will comfortably fit in a single layer without overlapping, air frying in batches if necessary. Air fry for 6-8 minutes, flipping halfway through, until crispy and golden.
While the tacos are cooking, prepare the avocado-lime dipping sauce if using.
Serve the hot tacos immediately with the prepared dipping sauce, diced tomatoes, shredded lettuce, and sour cream as toppings.
Serving Suggestions
I love to serve these tacos topped with diced tomatoes, shredded lettuce, and sour cream as toppings, plus the avocado lime sauce for dipping. Feel free to customize them with your favorite salsa or pico de gallo, diced avocado, or any other desired toppings. A glass of horchata or a frozen margarita is a great way to round out the meal.
Prep Ahead & Proper Storage
- Make ahead. You can prep the filling ahead of time and store it in an airtight container in the fridge for up to 2 days. However, to maintain the crispiest texture, it’s best to assemble and air fry the tacos just before serving, as they may lose some crispiness if stored after cooking. You can make the dipping sauce up to 2 days before using, but since it contains avocado, store it in an airtight container with plastic wrap touching the surface to prevent browning.
- Fridge. Store leftover tacos in an airtight container in the fridge for up to 2 days. For best results, keep the dipping sauce in a separate container to prevent the tacos from becoming soggy.
- Freezer. If you’d like to freeze the cooked tacos, allow them to cool, then place them on a baking sheet in a single layer and flash freeze for 1-2 hours until firm. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
- Reheat. For refrigerated tacos, reheat in the air fryer at 350°F for 3-5 minutes, flipping halfway through, until crispy. For frozen tacos, air fry at 350°F for 7-10 minutes, flipping halfway through, until heated through and crispy. Reheating them in the microwave will result in soggy tacos.
More Taco Recipes To Try
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Could i substitute ground beef in this recipe
Of course. Just make sure it’s cooked and seasoned.
I made this last night for dinner and my husband and I were so happy I did! These were so easy and good!! Thanks Amy!
These are super yummy, glad I saw your recipe, I will definitely check out your other recipes.
Yummy! I used Keto tortillas and it was still good. We all enjoyed it. I didn’t make the special sauce. We used sour cream and salsa as the “dip”. We’ll be making again.
I tried this air fryer method and it was really great. I did not have any chicken but I did have. leftover goulash with ground beef so I spice that up with some cumin and adobo sauce. They were really fantastic. I did add some cheese on top after I flipped them once to bake the other side. The avocado sauce is also the bomb! So easy and fresh and delicious. I will definitely be making this a lot.
This is a great recipe. Easy and full of flavor. The sauce is fantastic.