Crispy Chicken Mini Tacos with Avocado Lime Dip
Chicken mini tacos filled with smoky chipotle chicken and black beans, stuffed into tortillas with melted cheddar, then crisped in the air fryer or oven. Served with a fresh, creamy avocado lime dip.
Servings: 2 3 tacos per person
Calories: 544kcal
Equipment
- air fryer OR baking tray lined with parchment paper
- Small blender or food processor (for the avocado dip))
- frying pan or skillet
Ingredients
For the chicken filling:
- 1 red pepper finely sliced
- ½ red onion finely sliced
- 85 grams cooked black beans ½ cup, drained and rinsed - about ⅓ of a can
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon chipotle paste or any fajita paste
- 2 tablespoons tomato purée
- 3 tablespoons water
- 1 cooked chicken breast approximately 150 grams / 5 ounces, shredded
- Fine salt and black pepper to taste
- A drizzle of oil for the pan
For the avocado lime dip:
- ½ ripe avocado
- 100 grams Greek yogurt
- Juice of ½ lime
- Small handful of coriander or flat-leaf parsley
- Pinch of salt
For the tacos:
- 6 x 6-inch (15 cm) tortillas I used wholewheat
- Cooking spray or a little oil for brushing
- 60 grams grated cheddar or mexican cheese 30g per person
Instructions
- Cook the filling. Heat a drizzle of oil in a large non-stick pan over medium heat. Add the onion and red pepper with a pinch of salt. Sauté for about 5 minutes until softened.1 red pepper, ½ red onion
- Add the seasoning. Add the black beans, smoked paprika, garlic powder, oregano, chipotle paste, and tomato purée. Stir to combine. Pour in 3 tablespoons of water and add the shredded chicken. Cook for another 3–4 minutes, stirring, until everything is heated through and well coated in the sauce. Season with salt and pepper, then set aside.85 grams cooked black beans, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon dried oregano, 1 tablespoon chipotle paste, 2 tablespoons tomato purée, 3 tablespoons water, 1 cooked chicken breast
- Make the avocado dip. Add the avocado, Greek yogurt, lime juice, herbs and a pinch of salt to a small blender or food processor. Blend until smooth. Taste and adjust seasoning. Set aside.½ ripe avocado, 100 grams Greek yogurt, Juice of ½ lime, Small handful of coriander or flat-leaf parsley, Pinch of salt
- Assemble the tacos. Lightly brush or spray one side of each tortilla with oil. Flip the tortilla so the oiled side faces down. Place a small amount of grated cheese on one half, then add a heaped spoonful of the chicken filling. Fold the other half over the filling and press down lightly to seal.6 x 6-inch (15 cm) tortillas, 60 grams grated cheddar or mexican cheese
- Cook: Air Fryer Method: Preheat your air fryer to 200°C (390°F). Place the tacos in a single layer in the basket. Cook for 5 minutes, then flip and cook for another 5 minutes. If they need more colour, cook for an extra 2–3 minutes per side. They will continue to crisp as they cool.
- Cook: Oven Method: Preheat your oven to 210°C fan (410°F). Place the tacos on a lined baking tray. Bake for 6 minutes, flip, then bake for another 5 minutes. Add another 2–3 minutes per side if needed for extra crispiness.
- Serve. Sprinkle with flaky sea salt and serve immediately with the avocado lime dip.
Video
Notes
Don't overfill: Overfilling makes them difficult to seal and they can burst open during cooking.
Press firmly: After folding, press the taco down firmly so the cheese seals the edges during cooking.
Crisp as they cool: Don't worry if they feel slightly soft straight from the air fryer or oven. They'll crisp up within 2–3 minutes as they cool.
Work in batches: If making more than 4–6 tacos at once in an air fryer, cook in batches. Overcrowding prevents crisping.
Make-ahead tip: The chicken filling can be made up to 3 days ahead and stored in the fridge. Assemble and cook the tacos fresh.
Storage: Cooked tacos are best eaten fresh. Store leftover filling in the fridge for up to 3 days. Reheat tacos in the air fryer at 180°C (355°F) for 3–4 minutes to restore crispiness.
Avocado dip: Best made fresh. If making ahead, press cling film directly onto the surface of the dip and refrigerate for up to 1 day.
Nutritional calculation notes: Calculated using Cronometer. Nutritional values are an estimate and will vary based on the brands and specific ingredients used. Nutrition calculated using: 2% Fage Greek yogurt, tinned black beans (drained weight), full-fat cheddar, 6-inch corn tortillas (brand:Maria & Ricardo's Carbbbueno™ Whole Wheat Tortillas
Nutrition
Calories: 544kcal | Protein: 49g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 860mg | Fiber: 26g | Sugar: 7g
