Easy Dinner
Spicy Chicken Tacos
Serving 6–8 small corn or flour
Spicy Chicken Tacos
Serving 6–8 small corn or flour
Turn up the heat on taco night with these Spicy Chicken Tacos, perfectly crisped in the Cuisinart Air Crisp Pro Oven. Juicy marinated chicken meets smoky spices, creamy avocado, and a hit of fresh lime for tacos that are bold, zesty, and impossible to stop at just one. Whether it’s Taco Tuesday or a weekend feast, this recipe proves your air fryer oven isn’t just for fries - it’s your ticket to restaurant-quality tacos at home.
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Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Juice of 1/2 lime
- 1 ripe avocado, sliced or diced
- 1 medium tomato, chopped
- 1 cup shredded lettuce (romaine or iceberg)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh coriander leaves, roughly chopped
- Your favourite salsa (store-bought or homemade with the Cuisinart Mini Prep Pro)
- Lime wedges for serving
- 6–8 small corn or flour tortillas
Preparation
- In a bowl, mix together, olive oil, paprika, cumin, chili powder, cayenne, garlic powder, salt & pepper & lime juice. Add chicken and coat well. Let it marinate for up to 30 minutes.
- Place chicken on the air fry basket in the top shelf of the oven, with the baking tray in position underneath.
- Set oven to Air fry at 200C for 12–16 minutes, flipping halfway through. Once cooked, remove, let rest for 5 minutes, then slice or shred.
- While the chicken cooks prepare the toppings - chop the tomato, lettuce, coriander, slice or dice the avocado, crumble the feta and set out your salsa and tortillas.
- Assemble your tacos and finish with a squeeze of lime.
