Air Fryer Mexican Shredded Chicken
A quick and delicious recipe for tender, flavorful shredded chicken that can be served in tacos, burritos, or salads. Perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs (edges trimmed of fat)
- 1 tablespoon neutral oil (like avocado oil or vegetable oil)
- 1 tablespoon Taco Seasoning Mix
- 0.5 piece lime Juice for flavoring
Toppings
- pieces Small flour tortillas (lightly toasted in a dry skillet)
- cups Iceberg lettuce (shredded)
- cups Tomato (diced)
- cups Red onion (diced)
- pieces Avocado (sliced)
- cups Sour cream
- to taste Hot sauce or salsa
Instructions
Preparation
- Pat the chicken dry with paper towels.
- Place the chicken in a large bowl and drizzle with oil and taco seasoning. Toss until well coated.
Cooking
- Transfer the seasoned chicken to the air fryer basket.
- Set the air fryer to cook at 400°F for 14 to 16 minutes, flipping halfway through.
Finishing Touch
- Once it reaches an internal temperature of at least 175°F, remove the chicken and let it rest.
- Shred the chicken into bite-size pieces using two forks.
- Squeeze the juice of ½ lime over the shredded chicken and mix.
- Serve in warm tortillas with desired toppings.
Notes
Store leftover chicken in an airtight container in the fridge for up to three days. Freeze for longer storage. Consider vegetarian variations with pulled jackfruit.