Prep Time

10 Minutes

Cook Time

35 Minutes

Makes

4

Ingredients & Instructions
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Ingredients

  • 8 Mission Original Mini Wraps

  • 2 cups Buttermilk

  • 2 tbsp hot sauce

  • 2 tsp salt and pepper

  • 1 lb. chicken thighs, boneless, skinless and cut into 1-inch cubes

  • 2 cups all-purpose flour

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder

  • 2 cups purple cabbage, shredded

  • 1 cup cucumber, diced

  • 1 cup guacamole

  • 1/3 cup Pickled jalapenos, drained well

  • 2 tbsp fresh cilantro, chopped

  • 1/2 cup Salsa (optional)

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Instructions

  • Step 1

    In shallow bowl, combine buttermilk, hot sauce, and 1 tsp each salt and pepper; add chicken, turning to coat well. Refrigerate for at least 4 hours or up to overnight.

  • Step 2

    In shallow bowl, whisk together flour, cumin, chili powder, oregano, garlic powder, and remaining salt and pepper.

  • Step 3

    Remove chicken from buttermilk mixture, reserving buttermilk mixture. Dredge chicken in flour mixture. Dip into buttermilk mixture; dredge again in flour mixture. Transfer to parchment paper–lined baking sheet; let stand for 10 minutes (this will help dry out and set the crust for crispy chicken).

  • Step 4

    Spray air fryer basket with cooking spray. Place chicken in air fryer basket; spray chicken with cooking spray.

  • Step 5

    Air fry chicken at 375°F, turning once, for 15 to 20 minutes or until internal temperature in thickest part of chicken reaches 165°F (if more time is needed, cook at 3-minute intervals until chicken is cooked). Meanwhile, warm tortillas according to package directions.

  • Step 6

    Assemble fried chicken in warm tortillas with cabbage, cucumber, guacamole, salsa (if using), pickled jalapeños and cilantro.

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