For the Chicken Taco Meat 3 tbsp Taco seasoning 3 lg Chicken breasts 1 can (14oz) Enchilada sauce
For the Air Fried Tacos 12 Corn tortillas 2 cups Shredded chicken taco meat 4 oz Shredded cheddar cheese 1 cup Shredded lettuce ½ cup Diced tomatoes
Optional toppings Sliced avocado Sliced black olives Salsa Guacamole Sour cream
Rub your chicken breasts in 2 tablespoons of olive oil and then coat well in taco seasoning.
Place the chicken breasts into a greased air fryer basket.
Cook for 20-25 minutes at 360 degrees F.
Shred cooked chicken and place into a bowl before stirring together with the enchilada sauce until well coated.
Microwave your corn tortillas for about 30 seconds before using them to make them a little easier to fold without breaking.
Rub one side of the tortilla with about ¼ teaspoon of olive oil and then place that side down onto your work surface. If you feel as though too much oil was used, you can rub another tortilla over the top to transfer a good portion to that one too.
Place your chicken taco meat on the non-oiled side of the tortillas and then top with some shredded cheddar cheese.
Fold the tacos in half, and place them into the air fryer basket.
Air fry your tacos for 4 minutes, flipping them over halfway through the cooking process. Make sure to leave a little space between the tacos so that they don't overlap. You should be able to cook between 2 and 5 depending on the size of your air fryer.
Set your cooked tacos aside and repeat until all have been cooked.