Air Fryer Mini Tacos by @shonda1020

44 min
Medium

12 servings

🍗

450 g

Chicken Breast

🌮

12

Corn Tortillas

🧀

1.5 cup

Mexican Cheese Blend

🧂

9 g

Salt

🧅

2.4 g

Onion Powder

🧄

3.1 g

Garlic Powder

🌶️

4.6 g

Paprika

🌶️

8 g

Chili Powder

🟤

9 g

Cumin

💧

120 ml

Water

🧀

0.5 cup

Ricotta Cheese

🥣

56 g

Greek Yogurt

🧄

1 clove

Garlic

🧂

0.5 tsp

Salt

🍋

7.5 ml

Lime Juice

🌿

8 g

Cilantro

🧅

40 g

Red Onion

🌿

Cilantro

🫒

2 g

Cooking Spray

Preparation Steps

  1. Step 1/16

    Preheat the air fryer to 400°F (205°C).

  2. Step 2/16

    Bring enough water to cover the chicken to a boil in the large pot.

    water
    🍲large pot

  3. Step 3/16

    Add the boneless skinless chicken breast to the boiling water. Boil for 15 to 20 minutes, until the center is no longer pink and reaches 165°F (74°C).

    boneless skinless chicken breast
    🍲large pot
    🥢tongs

  4. Step 4/16

    Combine the part-skim ricotta cheese, nonfat Greek yogurt, garlic clove, 1/2 teaspoon salt, lime juice, and fresh cilantro in the high-speed blender. Blend until fully smooth and creamy.

    part-skim ricotta cheese
    nonfat Greek yogurt
    garlic clove
    salt
    lime juice
    fresh cilantro
    🥄measuring spoons
    🥛measuring cups

  5. Step 5/16

    Remove the cooked chicken from the pot. Shred it finely with two forks in the mixing bowl.

    boneless skinless chicken breast
    🥢tongs
    🥣mixing bowl
    🍴fork

  6. Step 6/16

    Add the onion powder, garlic powder, paprika, chili powder, ground cumin, and remaining 1 teaspoon salt to the shredded chicken. Add 1/4 cup (60 ml) water and mix until the chicken is evenly coated.

    boneless skinless chicken breast
    onion powder
    garlic powder
    paprika
    chili powder
    ground cumin
    salt
    water
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring cups
    🍴fork

  7. Step 7/16

    Wrap the yellow corn tortillas in a damp paper towel. Microwave for 20 seconds to soften them.

    yellow corn tortillas
    water
    🧻paper towel

  8. Step 8/16

    Spray the air fryer basket lightly with cooking spray. Place shredded Mexican cheese blend and seasoned chicken in the center of each softened tortilla, then fold each tortilla in half.

    cooking spray
    yellow corn tortillas
    shredded Mexican cheese blend
    boneless skinless chicken breast
    🥛measuring cups

  9. Step 9/16

    Arrange the folded tacos in a single layer in the air fryer basket. Spray the taco tops lightly with cooking spray.

    cooking spray
    yellow corn tortillas

  10. Step 10/16

    Air fry the tacos at 400°F (205°C) for 4 minutes until crisp and golden. Cook in batches if necessary.

    yellow corn tortillas
    shredded Mexican cheese blend
    boneless skinless chicken breast
    🥢tongs

  11. Step 11/16

    Finely chop the red onion. Top the hot tacos with the ricotta cilantro crema, chopped red onion, and additional fresh cilantro if desired.

    red onion
    fresh cilantro
    🔪knife
    🪵cutting board

  12. Step 12/16

    Add the folded tacos to the air fryer pan, laying them inside.

  13. Step 13/16

    Spray the tops of the tortillas with cooking spray.

  14. Step 14/16

    Repeat for as many tacos that can fit in the air fryer, working in batches if needed.

  15. Step 15/16

    Cook the tacos in the air fryer at 400 degrees Fahrenheit for 4 minutes.

  16. Step 16/16

    Remove and top with crema, chopped red onions and cilantro.

Composition

Ingredients

Types

Herbs and Spices, Liquids, Fruits, Vegetables, Oils

Ingredients

Chicken breast, Corn tortillas, Mexican cheese blend, Salt, Onion powder, Garlic powder, Paprika, Chili powder, Cumin, Water, Ricotta cheese, Greek yogurt, Garlic, Lime juice, Cilantro, Red onion, Cooking spray

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Gluten Free

Calories

148 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 9g, Fat: 6g, Fiber: 1.2g, Sugars: 1.1g

Nutritional Information

Minerals

Sodium: 430mg, Calcium: 145mg, Iron: 0.8mg, Potassium: 180mg

Vitamins

Vitamin A: 85mcg RAE, Vitamin C: 1.5mg, Vitamin B6: 0.18mg, Vitamin B12: 0.25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

24 minutes

Overall

44 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large pot, mixing bowl, fork, measuring spoons, measuring cups, paper towel, tongs, knife, cutting board

Appliances

air fryer, microwave, high-speed blender, stovetop

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Weeknight Dinner, Game Day, Party, Lunch

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Mexican, Tex-Mex, American

Geographic

Mexico, North America

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Melty

Flavors

Savory, Smoky, Spicy, Tangy, Herbaceous, Cheesy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep below 90°F (32°C),Discard sooner if held in hot conditions), fridge : 3 days (Store cooked tacos and crema separately,Use airtight containers,Reheat tacos in the air fryer at 350°F (175°C) until hot), freezer : 2 months (Freeze cooked tacos without crema,Wrap individually and place in a freezer-safe container,Thaw overnight in the refrigerator before reheating)