Air Fryer Mexican Shredded Chicken

By Valerie's Kitchen

Ingredients

1 ½ pounds boneless skinless chicken thighs (edges trimmed of fat)
1 tablespoon neutral oil (like avocado oil or vegetable oil)
1 tablespoon Taco Seasoning Mix
½ lime
Small flour tortillas (lightly toasted in a dry skillet)
Iceberg lettuce (shredded)
Tomato (diced)
Red onion (diced)
Avocado (sliced)
Sour cream
Hot sauce or salsa

Prep Time5mins
Cook Time15mins
Servings4

Instructions

Pat the chicken dry with paper towels and place it in a large bowl. Add the oil and taco seasoning and toss until well coated.

Transfer the seasoned chicken to the air fryer basket and cook at 400 degrees F for 14 to 16 minutes, flipping the chicken halfway through, until it reaches an internal temperature of at least 175 degrees F and is tender enough to shred.

Transfer the chicken to a cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Squeeze the juice of ½ lime over the shredded chicken and toss again.

Serve on toasted tortillas with your favorite toppings or as the protein for a variety of different Mexican-inspired recipes.