This one is a few days over due but here is the method I used in the Youtube video a few days back. Traditionally rolled tacos are fried in oil. I opt to use the air fryer to reduce overall fat consumption. All you need is some toothpicks to help secure the tacos and your favorite oil or light (oil) spray.
Corn tortillas are not meant to be handled cold. They roll best warmed up. I prefer to warm them up on a comal (skillet) but the microwave can also be used. Simply wrap 8 to 10 tortillas in a dampish paper towel and microwave for 2 minutes. Store tortillas in tortilla warmer while working. This will help keep them warm and manageable as you go.
INGREDIENTS:
Tortillas
Shredded Chicken
Olive Oil
PREP:
Warm tortillas and store in a tortilla warmer.
Fill each tortilla with shredded chicken, roll and secure with toothpick.
Brush the top of each taco with olive oil or spray with oil of choice.
Set air fyrer to 400 degress and cook tacos for 4 to 5 minutes, rotate and cook for an additonal 4 to 5 minutes. Serve immediately with desired toppings. I like mine with salsa and guac on the side.
Note: For the quickest and easiest shredded chicken, simply place 3 to 4 chicken breast in a crockpot with one cup of chicken stock and your favorite seasoning/spices. Cook on high for 3 to 4 hours or cook on low for 6 hours.
GUACAMOLE
3 large avocados (halved & seeded)
1 diced serrano or jalapeño
1 roma tomato
1/4 to 1/2 diced onion
1 small lime (juiced)
1 tbs chopped cilantro (like a handful)
Sea Salt or Kosher salt to taste
PREP:
Mash the avocados in a medium bowl. Use a fork or a masher to do this. Squeeze half of the lime juice, salt and mix. Add onion, tomato, serranos, cilantro and mix again. Taste test for salt. I usually add a little more salt with the remaining lime juice, mix and done!
Use red onions, green onions, omit the peppers or double the peppers, do what you like.
Enjoy!
Xx Dee
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