Joline Loves Food

Here’s some inspiration for your Taco Tuesday! Juicy thighs, air-fried until crispy, soft flour tortillas and LOTS of fixings. Save that ground beef for next Tuesday and a try winner winner Chicken Taco dinner tonight!

1/2 cup whole milk Greek yogurt
2 cloves garlic, grated
1.5 packets taco seasoning, divided
1 tablespoon of soy sauce
2 tablespoons avocado oil
2 tablespoons water
2 - 2.5 lbs. boneless, skinless chicken thighs

Flour tortillas
Shredded iceberg or romaine lettuce (something crunchy- no flimsy lettuce)
Diced tomatoes
Cilantro
Pickled red onions
Tomatillo salsa (I like Frontera brand)
Sour Cream
Shredded cheese

Mix the yogurt, garlic, avocado oil, 1 packet of taco seasoning, avocado oil and water in a large bowl. Add the thighs and mix to completely coat. Marinate for at least a couple of hours, but 8 hours is best.

Pre-heat an air fryer (I prefer the basket type), with the rack, at 400 degrees for 4 minutes. Spray the basket with avocado oil spray and add the thighs to the fryer in a single layer (you'll have to cook them in batches). Cook thighs at 400 for 6 minutes then flip them over and cook for 5 more minutes. 

Once all of the thighs are cooked, chop them up, toss them with the remaining half packet of taco seasoning, put them back in the air fryer, and cook for 5 more minutes, shaking the basket half way through.

Warm your tortillas- I like to use the burner of my gas cook stove- and then pile on the chicken and all the fixings!