These Crispy Air Fryer Chicken Tacos are a quick and easy twist on the classic BBQ chicken taco and perfect to celebrate taco tuesday! These crispy tacos are filled with bbq sauce, cream cheese, cheddar cheese and chicken. These Crispy Air Fryer Tacos are gluten free, nut free, with a dairy free option and low fat option.
The best thing about these Air Fryer Chicken Tacos are that they are ready in just 5-7 minutes. Perfect for those busy weeknights when time is tight, just like my gluten free BBQ tacos.
why you’ll love this recipe
- These Air Fryer Chicken Tacos are made with corn tortillas, juicy chicken shredded and cheese, all crisped up in the air fryer for the ultimate crunch.
- The convenience of the air fryer makes this a quick easy weeknight dinner with only minimal dishes to clean up afterwards.
- These Air Fryer Chicken Tacos only take 20 minutes from start to finish and all you need is 4 ingredients to make the taco filling.
- All the ingredients are cheap, affordable and easily found at your local grocery store. No breaking the bank or searching for ingredients you’ll never use again.
ingredients & substitutions
Chicken: Shredded cooked chicken or leftover chicken is perfect for these Crispy Air Fryer Chicken Tacos. To make the chicken from scratch, cook boneless skinless chicken breasts in the air fryer or crock pot on medium heat until it is cooked and able to shred or dice. Use a rotisserie chicken from the grocery store to save even more time. Substitute with tofu crumbles for vegetarian Crispy Air Fryer Tacos. You can use gluten free chicken tenders for a crunchier taco!
BBQ Sauce: Your favorite store-bought sauce. Make sure to buy a gluten free one for the gluten free recipe.
Cream Cheese: Softened cream cheese adds a creamy inside to the Air Fryer Chicken Tacos. Use dairy free for the dairy free recipe. Use fat free for a low fat recipe. Substitute with mashed avocado for dairy-free version.
Cheddar Cheese: Use shredded dairy free cheddar cheese for a dairy free recipe. Use shredded fat free cheese for a low fat recipe. I like to use the daiya dairy free shreds for the dairy free version.
Corn Tortillas: Use soft corn tortillas. Naturally gluten-free option. You can use soft flour tortillas if you are not gluten free. If you use hard taco shells you can skip the air fryer beause they are alrady crispy. Use mini corn tortillas for mini tacos.
directions
Step 1
Cook the chicken: If you haven’t already, cook your chicken breasts in the crock pot with chicken stock. Cook for 3-4 hours on high or until the chicken is fully cooked and easy to shred. Shred or dice chicken and add to a small bowl.
Step 2
Prepare the filling: In a large bowl, combine the shredded chicken, BBQ sauce, softened cream cheese, and shredded cheddar cheese. Mix well until everything is evenly incorporated.
Step 3
Assemble the tacos: Divide the chicken mixture evenly among the tortillas. Fold them in half to enclose the filling. If the corn tortillas are stiff and not able to fold, microwave for 30 seconds so they are soft before stuffing.
Step 4
Air fry: Preheat your air fryer to 400°F. Place the filled and folded tacos in the air fryer basket in a single layer, without overcrowding. Option to spray the top of the tacos with olive oil spray or non-stick cooking spray and sprinkle with garlic powder and onion powder for extra seasoning.
Step 5
Air fry the Air Fryer Chicken Tacos for 3-5 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and bubbly.
expert tips & tricks
- These Crispy Air Fryer Chicken Tacos can also be cooked in a regular oven on a baking sheet at 400°F for 10-15 minutes, or until golden brown and crispy instead of air frying.
- If the corn tortillas are hard to fold over or stiff, warm tortillas in the microwave for 30-45 seconds to make them softer.
- Swap the bbq sauce for buffalo sauce for buffalo chicken tacos.
- I like to sprinkle the Air Fryer Chicken Tacos with chili powder before baking for a spicy kick.
how to make these Air Fryer Chicken Tacos lower carb
For low-carb Crispy Air Fryer Chicken Tacos, ditch the corn tortillas and use lettuce wraps or low-carb tortillas instead.
how to make these Air Fryer Chicken Tacos vegan
To make these Crispy Air Fryer Tacos vegan, replace the chicken with seasoned crumbled tofu or jackfruit and dairy-free cream cheese and cheese alternatives. Remember to check the ingredient labels to ensure everything is plant-based! You can also use peppers and onions instead of the chicken for a veggie based taco!
how to serve, store and meal prep the Air Fryer Tacos
Serve your Crispy Air Fryer Chicken Tacos immediately with your favorite toppings like red onion, cilantro, avocado, and salsa. Leftovers? Store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually in freezer bags for up to 3 months. Reheat frozen tacos directly in the air fryer at 400°F for 5-7 minutes, or until heated through. To meal prep, assemble the tacos without cooking and store them in the fridge for up to 2 days. When ready, simply air fry them as usual for a quick and tasty meal!
If you love these tacos you’ll love these baked chicken tacos by Frozen Bananas too!
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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
Air Fryer Chicken Tacos (gluten free)
Ingredients
- 1 pound boneless skinless chicken breasts cooked and shredded
- 1/2 cup BBQ sauce
- 4 oz low fat cream cheese or dairy free option
- 1 cup low fat shredded cheddar cheese or dairy free option
- 8 corn tortillas
Instructions
- Cook the chicken: If you haven’t already, cook your chicken breasts in the crock pot with chicken stock. Cook for 3-4 hours on high or until the chicken is fully cooked and easy to shred.
- Prepare the filling: In a large bowl, combine the shredded chicken, BBQ sauce, softened cream cheese, and shredded cheddar cheese. Mix well until everything is evenly incorporated.
- Assemble the tacos: Divide the chicken mixture evenly among the tortillas. Fold them in half to enclose the filling. If the corn tortillas are stiff and not able to fold, microwave for 30 seconds so they are soft before stuffing.
- Air fry: Preheat your air fryer to 400°F. Place the filled and folded tacos in the air fryer basket in a single layer, without overcrowding. Air fry for 3-5 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and bubbly.
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