Crispy Air Fryer Chicken Tacos

I LOVE this Air Fryer recipe!!

I recently purchased one and can’t live without it! I think the cirpsy chicken and the creamy cashew and jalapeño sauce is the best combo! I hope you like it as much as I do!!

Servings: 4
Preparation time: 25 minutes
Cooking time: 15 minutes

See the recipe

Ingredients

Creamy Sauce

3/4 cup (180 ml) unsalted, unroasted cashews (soaked for 30 minutes in boiling water)
1/3 cup (60 ml) pickled jalapeno, drained and coarsely chopped
3 tablespoons (45 mL) nutritional yeast
2 tablespoons (30 mL) lime juice
2 teaspoons (10 mL) maple syrup
1 teaspoon (5 ml) sriracha hot sauce (optional)
2 garlic cloves, chopped
1/2 teaspoon (2.5 ml) smoked paprika
1/4 teaspoon (1.25 ml) cumin
1/2 teaspoon (2.5 mL) salt
3/4 cup (80 ml) plant based milk of your choice

Crispy Chicken

2 large chicken breasts, cut into tenders
2/3 cup (160 ml) flour
3 eggs
2 1/4 cups (560 ml) corn flakes reduced to coarse crumbs
3/4 teaspoon (3.75 mL) salt

Tacos

8 to 12 tortillas
1 1/2 cups (375 ml) diced tomatoes
1/4 cup (60 ml) finely chopped white onion
1 cup (250 ml) cilantro leaves
A few lime wedges

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Preparation

Creamy Sauce

In a blender, blend all sauce ingredients until very smooth.

Crispy Chicken

Place the flour in a first plate. In a second plate, mix the eggs. In a third plate, combine the corn flakes and salt.
Coat chicken tenders with flour. Shake off excess. Dip in egg and drain lightly. Press into cornflake mixture to coat well. Set aside on a plate.
Preheat the Air Fryer to 400°F for a few minutes. Place the chicken tenders in the Air Fryer basket, taking care not to overload it. Cook chicken tenders for 10 to 12 minutes, turning halfway through. Repeat for all chicken tenders.

Tacos

Serve tortillas with crispy chicken, toppings and creamy sauce.