📍 Where this dish comes from: Mexico City · Angel of Independence
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Discover the history of this region →
Servings: 8 servings
Calories: 185kcal
Ingredients
- 1 lb boneless skinless chicken thighs cut in thin strips; sub: chicken breast, turkey cutlets
- 2 tbsp chipotle en adobo pureed; sub: chipotle powder + 1 tsp tomato paste
- 1 tbsp fresh lime juice sub: apple-cider vinegar
- 1 tbsp avocado oil sub: olive oil, melted ghee
- 2 garlic cloves minced; sub: 1/2 tsp garlic powder
- 1/2 tsp ground cumin sub: smoked paprika
- Sea salt & pepper 1/4 tsp each; sub: pink salt
- 8 almond-flour tortillas 6-inch; sub: coconut-flour or cheese tortillas
- Toppings: shredded lettuce diced tomato, chopped cilantro; sub: radish, queso fresco
Instructions
- Marinate, 10 min: Toss chicken with chipotle purée, lime juice, oil, garlic, cumin, salt, and pepper.
- Air-fry: Preheat air fryer to 400°F. Arrange strips in a single layer. Cook 6 min, shake basket, cook 4-5 min more until edges are dark and centers read 165°F.
- Warm tortillas: While chicken rests, warm almond tortillas 30 sec per side in a dry skillet.
- Assemble: Fill each tortilla with chicken, lettuce, tomato, and cilantro. Finish with a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 17g | Fat: 10g
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About This Dish
Juicy thigh strips soak up a speedy chipotle-lime marinade, then hit the air fryer for an ultra-crispy char without a drop of deep-fry oil, tucked into soft almond-flour tortillas.
Health Benefits
- Chicken thighs provide the protein and fat that make these tacos filling.
- Air-frying uses far less oil than deep-frying while still delivering a satisfying crisp.
Pairs Well With
- Blackened Salmon & Cotija Salad
- Stuffed Mini Bell Peppers