Air Fryer Mini Tacos
These Air Fryer Mini Tacos put those frozen mini tacos to shame. Filled with juicy, flavorful chicken, shredded cheese and a crunchy shell, this easy appetizer comes with homemade taco seasoning and ricotta cilantro crema. A great way to please the crowd, this easy appetizer is ready in less than 30 minutes.
Servings: 12 servings
Calories: 148kcal
Equipment
- Air Fryer
Ingredients
Tacos
- 1 lbs. chicken breast boneless, skinless
- 12 Yellow Corn Tortillas Mission 25 Calories
- 1.5 cup Mexican Cheese Blend shredded
- Taco Seasoning
Taco Seasoning
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tbsp chili powder
- 1.5 tbsp cumin
- 1/4 cup water
Ricotta Cilantro Crema
- 1/2 cup Part Skim Ricotta Cheese 124g
- 1/4 cup Fage Nonfat Greek Yogurt 56g
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tbsp lime juice
- 1/2 cup cilantro
Instructions
- Pre heat the air fryer.
- Bring a pot of water to a boil and add the raw chicken breast. Boil for 15-20 minutes until no longer pink. Once cooked through, shred with a fork and add to a mixing bowl.
- While the chicken is boiling prep your sauce. Add all the ingredients to a high speed blender and blend until it is completely creamy and no chunks remain. Set aside for topping your tacos.
- Remove the chicken from the water and shred with forks. Add the shredded chicken to a mixing bowl. Top the chicken the taco seasoning and 1/4 cup of water. Mix together well so all of the chicken is covered in seasoning.
- Wet a paper towel and wrap the corn tortillas with the towel. Microwave for 20 seconds to soften so they’re easy to work with.
- Spray the air fryer with cooking spray. Fill each taco with cheese and chicken – see notes. Fold in half and add to the air fryer pan laying them inside. Spray the tops of the tortillas with cooking spray. Repeat for as many tacos that can fit in the air fryer. Note, you may need to work in batches depending on the size of your air fryer.
- Cook the tacos in the air fryer at 400 degrees Fahrenheit for 4 minutes. Remove and top with crema, chopped red onions and cilantro.
- Serving size per nutrition facts is 1 taco.
Notes
- Use rotisserie chicken to make this recipe even easier.
- You can use small flour tortillas.
- Work in batches if they don't all fit in the air fryer, do not overlap.
- Per tortilla add 14 grams of cheese, 40 grams of chicken and use 14 grams of crema per taco for topping and dipping.
- Nutrition facts are a estimate.
Nutrition
Serving: 1taco | Calories: 148kcal | Carbohydrates: 9g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 454mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
