Healthier Air-Fryer Chipotle Chicken Tacos
Healthier Air-Fryer Chipotle Chicken Tacos
Ingrediënten
- 1 ½ cups panko breadcrumbs
- 35 g sachet smoky chipotle seasoning
- 2 tsp finely grated lime rind
- 2 eggs
- ⅓ cup plain flour
- 500 g chicken tenderloins
- 2 corn cobs husks and silk removed, halved
- Olive oil spray
- 8 stand-and-stuff taco shells
- 80 g mixed salad leaves
- Plain Greek-style yogurt to serve
- 2 tomatoes diced
- 1 avocado diced
- ¼ cup fresh coriander leaves
- 1 tbsp lime juice plus lime cheeks, to serve
Instructies
Prepare Salsa:
- In a bowl, combine diced tomatoes, avocado, fresh coriander, and lime juice.
- Season with salt and pepper.
- Cover and refrigerate until needed.
Coat Chicken:
- In a bowl, mix panko breadcrumbs, smoky chipotle seasoning, and finely grated lime rind.
- Season with salt and pepper.
- Whisk eggs in a separate shallow bowl.
- Place flour in another bowl.
- Toss chicken in flour, then dip in egg, and coat evenly with the breadcrumb mixture.
- Place on a plate.
- Air Fry Chicken and Corn:
- Preheat the air fryer to 180°C.
- Place chicken and corn on racks in the air fryer.
- Cook at 180°C for 12 minutes.
- Remove corn.
- Continue cooking chicken for an additional 5 to 8 minutes or until golden and cooked through.
- Transfer to a plate.
Warm Taco Shells:
- Place taco shells upside-down on racks in the air fryer.
- Cook at 180°C for 1 minute or until heated through.
- Assemble Tacos: Divide salad leaves among taco shells.
- Top with air-fried chipotle chicken.
- Add a dollop of Greek-style yogurt and the prepared salsa.
Serve:
- Accompany the tacos with the cooked corn and lime cheeks on the side.
