Air Fried Tacodillas with Jalapeño & Avocado Crema
Serves 12
25 mins prep
20 mins cook
45 mins total
Air fried tacodillas, a hybrid of tacos and quesadillas, filled with a seasoned chicken and cheese mixture, served with a creamy jalapeño and avocado crema. This recipe uses an air fryer to get them crispy and delicious.
0 servings
For the chicken mixture: In a pot on the stove, add your shredded chicken, fire-roasted diced tomatoes, and spicy taco seasoning; mix well. For the jalapeño + avocado crema: Add 1 garlic clove, 1/4 cup Greek yogurt, 1/2 cup cilantro, 1/4 jalapeño, juice from 1/2 lime, 1/2 avocado, 1/4 cup + 1.5 tablespoons water, and a pinch of salt to a blender or bullet; blend on high until smooth. Store in the fridge until the tacodillas are ready. To assemble the tacodillas: Grab a street taco shell (flour recommended) and flatten it out with a rolling pin to make it thin and bendy. Add shredded Mexican blend cheese to one side of the flattened taco shell, then add your chicken mixture on top, and a little more cheese. Fold the taco shell in half. Air fry the tacodillas: Place as many assembled tacodillas as will fit into your air fryer. Spray them with avocado oil and bake at 400°F (200°C) for 6 minutes, checking halfway through to ensure they don't unfold and are cooking evenly. Serve: Top the air-fried tacodillas with the prepared crema, diced red onion, fresh cilantro, and a squeeze of fresh lime.
