These air fryer chicken tacos with tomatillo salsa are made with flavorful shredded chicken, mozzarella cheese and served with all the fresh toppings. They make the perfect easy quick dinner for those busy weeknights or when you are just craving tacos.
Tacos with a side salsa are always on the weekly rotation in our household. I can really eat tacos everyday. If you love tacos as much as we do then you need to try these crispy air fryer ground beef tacos or these salsa chicken tacos and these instant pot shredded beef tacos. You can't go wrong with tacos they are all so good.
Why you'll love this recipe
- These can be made even quicker if using store bought rotisserie chicken
- Homemade salsa always elevates any taco recipe
- Healthier than deep fried tacos and no oil clean up
- Are so versatile and there are so many toppings to choose from
How long to cook chicken tacos in air fryer
For reference I use the 5 quart Cosori air fryer and air fry the chicken tacos for 7-8 minutes at 400 degrees Fahrenheit making sure to flip the tacos half way. Keep in mind air fryer temperatures tend to vary by brand. So, double check your tacos half way through the cooking process and adjust the time if needed.
Ingredients and tools needed
- shredded chicken - I use my go to instant pot shredded chicken recipe or if you want to speed up the process you can use store bought rotisserie chicken
- corn tortillas - yellow or white corn tortillas work great
- mozzarella cheese - try getting the block of cheese since it will melt so much better than the bags of shredded cheese but either or works just fine
- refried black beans (optional) - for some extra protein and flavor - I like to do a mix of refried beans, cheese and chicken tacos and shredded chicken and cheese tacos for some variety.
- toppings: sliced onion, chopped cilantro, crumbled queso fresco, guacamole and sour cream
- Avocado oil or olive oil for brushing the tacos or cooking spray
- Air fryer - this 5 qt Cosori air fryer is the one is use
How to make air fryer chicken tacos
Step 1 - Prep the chicken. I use my go to instant pot shredded chicken recipe. If you are taking the quick route and buying rotisserie chicken you can skip this step. Shred the chicken and set aside.
Step 2: Make the tomatillo salsa. For this recipe I used a quick tangy tomatillo salsa. In a small saucepan add 3 tomatillos, 1 garlic clove, 1 jalapeño, fill with water and bring to a boil and simmer for 15 minutes. Remove from heat and cool down for 10 minutes. Add tomatillos, garlic, jalapeño, ½ teaspoon of garlic salt, juice of ½ of a lime and piece of onion in a blender and blend until smooth. Give it a stir, add more salt if needed and set aside.
Step 3: Assemble the tacos Heat the corn tortillas for 30-40 seconds in the microwave until they are pliable. I do this in batches 5 tortillas at a time. Start by brushing avocado or olive oil on the outside of the tortilla. Then spread about 1 tablespoon of refried beans(if using), add 2 tablespoons of shredded chicken and sprinkle about 2 tablespoons of mozzarella cheese and fold over and set aside. Continue to do this process until all your tacos are done. This recipe make about 12-15 tacos.
Step 4: Time to air fry the chicken tacos. Preheat the air fryer at 400 degrees Fahrenheit for 4 minutes. Spray the air fryer basket with cooking spray. In a single layer add the tacos without the tacos overlapping. I do this in three different batches. Four tacos at a time fit on my air fryer basket. Air fry for 8 minutes and flip the tacos at the half way point. Double check at the 7 minute mark to see if the tacos are done if more time is needed air fry for another minute. Once the tacos are done set aside and continue to air fry the remaining tacos.
Step 5: Add the toppings and serve - Serve with sour cream, chopped fresh cilantro, guacamole, tomatillo salsa, sliced onion and crumbled queso fresco.
What to serve with shredded chicken tacos
You can serve with a side of ensalada de nopales, this easy Mexican red rice, a side of this easy 4 ingredient fresh guacamole or you can really just enjoy with no sides and just all your favorite toppings.
Deep frying shredded chicken tacos instead
In a large frying pan add 2 cups of oil (I use vegetable or canola oil) or more as needed and heat until oil temperature has reached 350 degrees Fahrenheit (use a kitchen thermometer to check the temperature) Once heated add the chicken tacos using kitchen tongs making sure not to over crowd the pan - you will do this in batches. Cook the tacos for about 3 minutes on each side or until golden brown. Then place them over a large dish with paper towels to drain the excess oil.
Variations and Substitutions
Don't want to do a green tomatillo salsa? You can try this spicy roasted habanero salsa, this authentic molcajete salsa or this salsa roja recipe. Or if you don't have time to make a salsa at home you can of course use store bought.
Air fryer tacos are so versatile. Instead of doing air fryer shredded chicken tacos you can do air fryer chicken taquitos using the same method from these air fryer ground beef taquitos
Not a fan of corn tortillas? you can use flour tortillas instead
Instead of shredded mozzarella cheese you can use cheddar cheese, Monterey jack or any good melting cheese of choice.
You can add more toppings, like pico de gallo, cactus salad, shredded lettuce, Mexican crema, or any topping of choice.
Storing and reheating
Refrigerate - You can store air-fried tacos in an air-tight container or zip top bag in the refrigerator up to five days.
Freezing - You can freeze up to 3 months in a freezer zip top bag. Once ready to eat, thaw out and reheat in air-fryer or toaster oven.
Reheating - You can reheat in the air fryer for 4-5 minutes at 350 degrees Fahrenheit flipping half way or in the toaster oven for 5-8 minutes.
Air Fryer Chicken Tacos
Equipment
Ingredients
For the tacos
- 3 cups shredded chicken (this recipe is what I use) (or store bought rotisserie chicken)
- 12 corn tortillas
- 3 cups shredded mozzarella cheese
- ½ cup refried black beans (optional)
Tomatillo Salsa * see note 1
- 3 tomatillos (husks removed)
- 1 jalapeño (stem removed)
- 1 garlic clove
- couple slices of onion
- ½ tsp garlic salt or kosher salt (+ more to taste)
- juice of ½ a lime
Optional toppings
- ⅓ cup chopped cilantro
- ½ cup sour cream
- ½ cup guacamole
- ½ cup sliced onion
Instructions
Prep the chicken
- I use my go to instant pot shredded chicken recipe. If you are taking the quick route and using store bought rotisserie chicken you can skip this step. Shred your chicken and set aside
Make the tomatillo salsa
- In a small saucepan add 3 tomatillos, 1 garlic clove and 1 jalapeño pepper (remove seeds for a milder salsa). Fill with water and bring to a boil and simmer for 15 minutes. Remove from heat and cool down.
- Add tomatillos, garlic, jalapeño, ½ teaspoon of garlic salt, juice of ½ of a lime and piece of onion in a blender. Give it a stir, add more salt if needed and set aside.
Assemble the tacos
- Heat the corn tortillas for 30-40 seconds in the microwave until they are pliable. I do this in batches 5 tortillas at a time. Start by brushing oil on the outside of the tortilla. Then spread about 1 tablespoon of refried beans(if using), add about 2 tablespoons of shredded chicken and sprinkle about 2 tablespoons of mozzarella cheese and fold over and set aside. Continue to do this process until all your tacos are done.
- Preheat the air fryer to 400 degrees Fahrenheit for 4 minutes. Spray the air fryer basket with cooking spray. In a single layer add the tacos without the tacos overlapping. Air fry for 8 minutes and flip the tacos at the half way point. Double check at the 7 minute mark to see if the tacos are done if more time is needed air fry for another minute. Once the tacos are done set aside and continue to air fry the remaining tacos.
- Serve warm and top with at least three toppings
Notes
Other air fryer recipes you might enjoy:
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