These crispy air fryer chicken tacos are the kind of dinner you make when you have had enough of thinking about dinner. Five things from the supermarket, one of which is a packet of tortillas, and the air fryer does the cooking.
The chilli aioli does two jobs. It goes on the chicken with the taco seasoning before it cooks, and it goes through the coleslaw mix to make the creamy slaw on top. So there is no sauce to make and nothing to chop.
It is a good one for a table full of different opinions, because everyone builds their own.
Why You’ll Love It
Five ingredients, and none of them are fancy. The air fryer gets the edges of the chicken properly crisp without a crumb in sight, start to finish it is 25 minutes, and there is no pan on the stove and no oven warming up the whole kitchen. The coleslaw mix saves you standing there shredding cabbage. The kids get to load their own tortilla, which in my experience is half the reason they eat it. And if you are cooking for a few people you can just do more chicken and put it all in the middle of the table.
The Shortcut That Makes It Work
Three shop-bought things are doing all the work here. The packet taco seasoning means you are not measuring out six spices, the bag of coleslaw mix means you are not chopping anything, and one bottle of chilli aioli is both the marinade and the dressing. That last one is the bit worth noticing. You put two tablespoons through the chicken with the seasoning so it clings and goes golden, then a quarter of a cup through the slaw so it goes creamy, then a squirt over the top at the end. One bottle, three jobs, no sauce to make. I used the mild chilli mayonnaise from Aldi. Some brands call it aioli and some call it mayo, it is the same creamy chilli stuff either way, and the mild one is more creamy than hot.
Handy Tips
Cut the chicken into even pieces, because a basket with some thick chunks and some thin ones will give you some dry bits and some underdone ones. Do not crowd the air fryer basket, and give it a shake partway through, because chicken packed in tight steams itself instead of crisping. Chicken breast goes from golden to dry pretty quickly, so check it at the 15 minute mark rather than walking away. Dress the slaw just before you serve it, since the aioli will soften the cabbage if it sits. And warm the tortillas last so they are still soft when you fill them.
What To Serve With It
Frozen chips or wedges are the easy answer and they stretch it a long way if you are feeding a few people. A bit of salad on the side is nice if you want something fresh, but honestly the slaw is already doing that job, so do not feel like you have to.
Leftovers
The chicken keeps in the fridge for up to 3 days in an airtight container. Store it separately from the slaw, because dressed cabbage goes limp overnight and there is no bringing it back. Warm the chicken up in the air fryer for a few minutes to get it golden again, then warm a fresh tortilla and build it from there. Cold chopped through a salad or a wrap is good the next day too.
Other Recipes You’ll Love
Crispy Air Fryer Chicken Tacos
Prep Time 10 minutes 
Cook Time
15 minutes 
Total Time 25 minutes 
Ingredients
Method
- Slice each chicken breast in half to make 4 thin fillets, then cut each fillet into around 5 tender-sized pieces.
- Add the chicken to a bowl with 2 tbsp chilli aioli and the taco seasoning. Mix well until every piece is coated.
- Air fry at 200°C for 15 minutes, or until the chicken is cooked through and golden.
- In a separate bowl, mix the coleslaw with 1/4 cup chilli aioli until well coated.
- Heat the tortillas in the microwave for 1 minute.
- Fill each tortilla with the chicken, top with the creamy coleslaw and finish with a squirt of the remaining chilli aioli.
Nutrition
Video
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FAQs
Can I use chicken thighs instead of chicken breast?
Yes, chicken thigh works and it stays juicier. Cut it the same way, into small even pieces, and cook it the same way.
Is this too spicy for kids?
The chilli aioli I use is a mild one, and the taco seasoning on its own is pretty gentle too. If you have got someone who will not go near anything with chilli on the label, use plain mayonnaise or aioli instead, both on the chicken and through the slaw.
What else can I put on them?
Cheese, avocado, corn or a bit of diced tomato if you have them. None of it is essential, so use what is in the fridge rather than buying anything special.
Can I get any of it ready ahead of time?
You can cut the chicken and mix it with the aioli and seasoning earlier in the day and leave it covered in the fridge, which means the actual cooking is 15 minutes. Leave the slaw until just before you serve, though, or it will go soft.
Omg these are so delicious and are so quick and easy to make, my whole family, everyone loved them kids and hubby absolutely fantastic😃👍
So glad the whole family loved them 🙂
Can this be made this gluten free pls?
Mine from Aldi aren’t gluten free, but you can buy gluten free alternatives tacco seasoning and tortillas from large supermarkets. Check the labels of the chilli aioli and coleslaw mix.