Mexican Air Fryer Chicken Tacos

Ingredients

• 8 Mission Original Mini Wraps

• 2 cups Buttermilk

• 2 tbsp hot sauce

• 2 tsp salt and pepper

• 1 lb. chicken thighs, boneless, skinless and cut into 1-inch cubes

• 2 cups all-purpose flour

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 2 cups purple cabbage, shredded

• 1 cup cucumber, diced

• 1 cup guacamole

• 1/3 cup Pickled jalapenos, drained well

• 2 tbsp fresh cilantro, chopped

• 1/2 cup Salsa (optional)

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Mission Original Mini Wraps

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Instructions

• Step 1

  In shallow bowl, combine buttermilk, hot sauce, and 1 tsp each salt and pepper; add chicken, turning to coat well. Refrigerate for at least 4 hours or up to overnight.

• Step 2

  In shallow bowl, whisk together flour, cumin, chili powder, oregano, garlic powder, and remaining salt and pepper.

• Step 3

  Remove chicken from buttermilk mixture, reserving buttermilk mixture. Dredge chicken in flour mixture. Dip into buttermilk mixture; dredge again in flour mixture. Transfer to parchment paper–lined baking sheet; let stand for 10 minutes (this will help dry out and set the crust for crispy chicken).

• Step 4

  Spray air fryer basket with cooking spray. Place chicken in air fryer basket; spray chicken with cooking spray.

• Step 5

  Air fry chicken at 375°F, turning once, for 15 to 20 minutes or until internal temperature in thickest part of chicken reaches 165°F (if more time is needed, cook at 3-minute intervals until chicken is cooked). Meanwhile, warm tortillas according to package directions.

• Step 6

  Assemble fried chicken in warm tortillas with cabbage, cucumber, guacamole, salsa (if using), pickled jalapeños and cilantro.