Air Fryer Sweet Chilli Chicken Tacos (HC)
Ingredients
- 1 chicken fillet, cut into chunks
- Black pepper, to taste
- 1 tsp olive oil
- ½ onion, cut into chunks
- ½ green pepper, cut into chunks
- 1 tbsp sweet chilli sauce
- 1 tbsp tomato puree
- ½ tsp fresh garlic (or powder)
- ½ tsp fresh ginger (or powder)
- 1-2 tbsp hot water
- 5–6 cherry tomatoes, halved
- 1 spring onion, diced
- ½ small (or ¼ large) avocado, sliced
- 1 tbsp fresh coriander, chopped (optional)
- Juice of ½ lime
- 1 tbsp full-fat Greek yoghurt
- 1 large wholemeal tortilla wrap (or 2 small wraps)
- A handful of mixed salad leaves
Note - Instead of making the flavoured yoghurt, you could use 1 heaped tsp - 1 tbsp mayo or chilli mayo.
Instructions
Preheat the air-fryer to 180°C.
Season the chicken chunks with black pepper.
Place the chicken chunks in the basket and sprinkle over the oil. Cook for 6 minutes, then turn the chicken and add the onion and green pepper chunks.
Cook for another 6–8 minutes until the chicken is golden and cooked through.
In a small bowl, mix the sweet chilli sauce, tomato purée, garlic, ginger, and hot water. Toss the cooked chicken and vegetables in the sauce until evenly coated.
Return to the air-fryer for 2 minutes to warm and set the coating.
To make the salsa, combine the cherry tomatoes, spring onion, avocado, half of the coriander and a squeeze of lime juice in a bowl. Season to taste with black pepper.
In a separate bowl, mix the Greek yoghurt with a squeeze of lime juice and the remaining coriander.
Heat the tortilla in the microwave or in a dry frying pan.
Spread some yoghurt on the tortilla, add a layer of salad leaves and top with the sweet chilli chicken mix and salsa.