39
38
CHICKEN TACOS (With Pickled OnIONS)
1.
Put 1
½
lb boneless chicken thighs in a plastic, zip-close bag.
Set aside. Add 2 tbsp freshly squeezed lemon juice, 1 tbsp
smoked paprika,
½
tsp kosher salt,
¼
tsp ground cumin and
¼
tsp granulated garlic. Add marinade to the bag and evenly coat
chicken. Let marinate for at least 15 min.
2.
While chicken thighs are marinating, in a medium bowl, combine
1 cup water,
½
cup apple cider vinegar, 2 tsp granulated sugar and
¼
tsp kosher salt. Stir until sugar is dissolved.
3.
Cut
½
red onion into thin slices. Add the slices to the bowl with the
water and vinegar mixture. Allow to sit and quickly pickle while
chicken thighs cook.
4.
Remove chicken thighs from plastic zip-close bag and evenly
arrange on racks. Place one rack into
rack position 1 (closest to the top) and rack position 2 (second
closest to the top.)
5.
Set air fryer to 400°F for 15 min. Rotate racks halfway through
cooking.
6.
While chicken thighs cook, wrap 10 corn tortillas in aluminum foil.
Set aside.
7.
When timer expires, transfer chicken thighs to a cutting board
to cool. While chicken thighs are cooling, transfer the wrapped
tortillas to the air fryer rack. Place the rack in rack position 4
(closest to the bottom.)
8.
Set air fryer to 200°F for 5 min.
9.
While the tortillas are heating, slice the chicken thighs.
10.
When timer expires, assemble tacos by placing
¼
cup chicken on
each tortilla. Top with drained, pickled onions, chopped cilantro,
sour cream and a lime wedge.
• 1
½
lb boneless chicken
thighs
• 2 tbsp freshly squeezed
lemon juice
• 1 tbsp smoked paprika
•
½
tsp kosher salt
•
¼
tsp ground cumin
•
¼
tsp granulated garlic
• 1 cup water
•
½
cup apple cider vinegar
• 2 tbsp granulated sugar
•
½
red onion, thinly sliced
• 10 corn tortillas
• Chopped cilantro, for
serving
• Sour cream, for serving
• Lime wedges, for serving
INGREDIENTS
PREP TIME
10 min
SERVINGS
10 Tacos
TOTAL TIME
30 min
