These air fryer chicken tacos are the kind of tacos you make once and then never stop making. They’re simple, fast, and incredibly reliable, which is exactly why they’ve become my go-to anytime tacos are on the menu. The chicken cooks quickly in the air fryer, stays juicy every single time, and works perfectly with whatever toppings you already have on hand. If your family has a default taco night, this is the chicken that’s about to take over.
I make this chicken at least once a week, and every single time Dave says it’s the best chicken I’ve ever made. I’ve even made it for my in-laws, and they were genuinely surprised by how good it was given how little effort goes into it.
Boneless, skinless chicken thighs are incredibly forgiving, and the air fryer does something special here. Between the red wine vinegar and taco seasoning, the chicken gets beautifully caramelized on the outside while staying juicy inside. Like my Instant Pot dinners, this is one of those recipes where the air fryer earns its keep when cooking feels like a lot but tacos still need to happen.
If easy taco-style dinners are your thing, you’ll probably love a few of my other low effort favorites too. My buffalo chicken tacos and 10-minute taco skillet chicken both come together fast with just a few minutes at the stove and very little prep. And if you are looking for another simple air fryer chicken recipe, these air fryer chicken cubes are always in rotation. Same simple approach, different ways to use them, and dinner still gets done without a lot of thought.
Key Ingredients
- Boneless, skinless chicken thighs – This is the ingredient that makes this recipe so reliable. Chicken thighs stay juicy, are hard to overcook, and work especially well in the air fryer. I make this with thighs on repeat, but you can use chicken breasts if that’s what you have. Just make sure they aren’t too thick. If they are, slice them in half so they cook evenly and don’t dry out.
- Red wine vinegar – There’s not much vinegar in this recipe, but it makes a big difference. It helps the chicken caramelize in the air fryer and adds a little acidity that cuts through the taco seasoning so the flavor doesn’t feel flat.
- Taco seasoning – Use a taco seasoning you actually like. Since the ingredient list is short, the seasoning does a lot of the heavy lifting here. Any store-bought taco seasoning works, so go with your favorite. You can also make your own homemade taco seasoning if you don’t have any on hand.
Step by step process
Tips for success
- Use a wire rack for oven-style air fryers. Placing the chicken on a rack set over a baking sheet allows airflow underneath while catching drips, which helps with even cooking and cleanup.
- Use the lower rack in oven-style air fryers. Cooking on the lower rack reduces grease splatter on the top heating element and helps keep your air fryer cleaner.
Welcome to the Cooking Burnout Club
This recipe is meant to be flexible, not perfect. Use what you have, skip what you don’t, and keep it simple. That’s the whole point of the Cooking Burnout Club.
If you want more stupid-simple, low-effort dinners like this, this recipe is part of my weekly meal plans designed for nights when cooking feels like too much. No complicated steps, no extra decisions, just food that works in real life.
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- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon avocado oil
- ½ tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 packet taco seasoning – about 1.5 tablespoons
- 8 medium tortillas – I use almond flour tortillas
- 1 head romaine lettuce, finely sliced – optional
- ½ cup cherry tomatoes, sliced – optional
- 1/2 cup salsa – optional
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Add boneless, skinless chicken thighs to a bowl. I recommend trimming away any of the excess fat you see. Drizzle with avocado oil, red wine vinegar, salt and taco seasoning and stir well until the chicken is well coated on all sides.
1.5 pounds boneless, skinless chicken thighs, 1 tablespoon avocado oil, ½ tablespoon red wine vinegar, 1/2 teaspoon salt, 1/2 packet taco seasoning
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Once chicken is well coated, add to air fryer. If using an air fryer basket: make sure it’s in a single layer. If using a oven style air fryer: preheat it to 425F. Add the chicken to a baking sheet with a rack attachment and put the chicken in a single layer.
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Cook the chicken. For basket style: cook at 375F for 10-12 minutes. For oven style: Cook in preheated 425F oven for 13 minutes.
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Once the chicken is done cooking (check the thickest part of the chicken it should read close to 165F – remember there will be some carryover cooking too). Remove it from the air fryer and let it rest for 3-4 minutes.
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After 3-4 minutes of rest, thinly slice the chicken and serve in tortillas with toppings of choice. I used sliced lettuce, tomatoes and salsa to keep things easy.
8 medium tortillas, 1 head romaine lettuce, finely sliced, ½ cup cherry tomatoes, sliced, 1/2 cup salsa
- Trim excess fat and skin first – Check boneless, skinless chicken thighs and snip off any large pieces of fat or leftover skin with kitchen shears. This helps prevent excess grease and promotes even cooking.
- Cook in a single layer – Whether you’re using a basket-style or oven-style air fryer, don’t overlap the chicken. Crowding causes steaming instead of air frying.
- Adjust cook time based on air fryer type and thickness – Chicken thighs vary in size, so start checking early.
- Basket-style air fryer: 375°F for 10–12 minutes, check around 10 minutes
- Oven-style air fryer: 425°F (preheated) for about 13 minutes
- Thicker thighs may need an extra 1–2 minutes.
- Check internal temperature – Chicken is done when it reaches 165°F in the thickest part.
- Rest before slicing – Let the chicken rest for 3–4 minutes after cooking, then slice thinly. This keeps the chicken juicy and makes it easier to serve.
- Store leftovers: Store chicken in the fridge for up to 3 days in a well sealed container.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Ways to Serve Air Fryer Chicken Tacos
These are tacos, so the best way to serve them is with whatever you already have. There’s no “right” topping combo here, just what sounds good and feels easy.
Simple Toppings
- Start with one or two and call it done:
- Lettuce or cabbage for crunch
- Tomatoes, salsa, or pico for freshness
- Sour cream, Greek yogurt, or guacamole for creaminess
- Avocado slices, pickled red onions, or jalapeños for extra flavor
- Cilantro if you like it
You don’t need all of these. Use what you have and skip the rest.
Add a Slaw (Optional)
If you want something a little extra but still low effort, a simple slaw works well:
Both can be made ahead and are easy to adjust based on what’s in your fridge. If making slaw feels like too much, just stick with taco toppings and move on.
