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Air-fried chicken tacos with sweet mango salsa

DinnerQuick & Easy

Difficulty

0

Prep5m

Cook15m

Servings

4

Air-fried chicken tacos with sweet mango salsa

shopping_basketIngredients Checklist

tbs white wine vinegar

1

tbs caster sugar

0.5

small red onion, sliced into very thin rounds

1

chicken tenderloins

600 g

Old El Paso Hard ’N Soft Taco Kit

350 g

extra virgin olive oil cooking spray

5 mL

baby spinach leaves

30 g

lime, cut into wedges

1

bunch coriander, leaves picked

0.25

mango, deseeded, flesh cut into cubes

1

Old El Paso Jalapeños, roughly chopped

0.25 cup

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menu_bookPreparation Timeline

1

Step 1

Combine vinegar, sugar and 1/4 cup warm water in a small bowl. Add onion and toss. Set aside to pickle.

2

Step 2

Add chicken and spice mix from taco kit to a large bowl. Toss together until well-coated.

3

Step 3

Place chicken, in a single layer, in an air-fryer basket. Spray generously with oil. Air-fry chicken, in batches, at 200°C for 10 minutes, or until golden and crisp. Keep warm.

4

Step 4

Warm soft tortillas from taco kit in a dry, non-stick frying pan until lightly browned on both sides. Place hard tacos from taco kit in an air-fryer basket. Air-fry at 200°C for 2 minutes, or until warmed and crisp.

5

Step 5

Meanwhile, to prepare mango salsa, finely chop half of the coriander. Add chopped coriander, mango and jalapeños to a small bowl and toss together.

6

Step 6

Assemble tacos with spinach, chicken, pickled onion, mango salsa and salsa from taco kit. Serve with lime and remaining coriander leaves.