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Main Course
4
30 minutes
462
I’ve got this Mexican night tradition at home, but honestly-sometimes, a lavish spread is a bit much. That’s where this recipe comes in clutch. It hits all the Mexican flavour notes and won’t have you stuck in the kitchen for ages. So, if you’re short on time but craving those delicious flavors, you got to give this a shot!
Nutricook Team
2 pcs Chicken breasts or thigh, cut into strips (boneless, skinless)
1 pc Red bell pepper, cut into 1/2 inch slices
1 pc Yellow bell pepper, cut into 1/2 inch slices
1 pc Green bell pepper, cut into 1/2 inch slices
1 pc Red onion, cut into 1/2 inch slices wedges
1/2 tbsp Vegetable oil
1 1/2 tsp Chili powder
1 tsp Paprika powder
1/2 tsp Cumin powder
1 tsp Onion powder
2 tsp Cayenne powder
2 tsp Oregano, dried
1 1/2 tsp Garlic powder
1 tsp Salt
1/2 tsp Black pepper
12 pcs Taco shells
120g Sour cream
Shredded Beef, Shrimp, White Fish, Only Vegetables
Dairy Products, Lactose, Corn, Gluten (Wheat, Oats, Rye, Barley), Wheat, Garlic, Red Chili, Poultry Meat
In a large bowl, combine the chicken strips, bell peppers, onion slices, chili powder, cayenne, oregano, paprika, cumin, onion powder, garlic powder, vegetable oil, salt, and black pepper. Toss well to evenly coat the chicken and vegetables with the spices.
Set your air fryer at 190°C for 12 minutes and press START. Your nutricook air fryer will preheat automatically.
Once the air fryer is preheated, place the seasoned chicken and vegetables in the air fryer basket in a single layer. Cook in batches if necessary, avoiding overcrowding.
Shake the basket halfway through the cooking time. Cook until the chicken is cooked through and the vegetables are tender and slightly charred.
Assemble your tacos by placing the air fried chicken and vegetables in the taco shells. Top with a dollop of sour cream and sprinkle some chopped parsley and enjoy.
Best Served With
Guacamole, Salsa, Spicy Mayo
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