Easy Chicken Tacos with Mango Avocado Salsa (Big Flavor, Fast!)
These easy air fryer chicken tacos are bold, tender, and ready in under 30 minutes—topped with a fresh mango avocado salsa that takes them over the top.
Servings: 4
Ingredients
For the Chicken Tacos
- 1½ pounds boneless skinless chicken thighs
- 1 teaspoon Diamond Crystal kosher salt
- 2 tablespoons paleo mayonnaise
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes or cayenne pepper (optional)
- 8 grain free tortillas corn tortillas or butter lettuce leaves (for Whole30)
For the Mango Avocado Salsa
- 1 cup diced ripe mango Use yellow skin mangos like Ataulfo, Honey, Champagne, and Manila.
- ½ cup diced Hass avocado
- ¼ cup finely diced red onion sweet white onion will also work
- 2 tablespoons minced fresh cilantro
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon crushed red pepper flakes or cayenne pepper (optional)
- ¼ teaspoon Diamond Crystal kosher salt and more to taste
- 1 tablespoon fresh lime juice
Instructions
- Grab the chicken thighs and sprinkle diamond crystal kosher salt all over the surface.
- Then, toss the salted chicken thighs in the mayonnaise until there is a uniform thin coating of mayonnaise on the chicken. Set aside.
- In a small bowl, combine the chili powder, ground cumin, garlic powder, dried oregano, and crushed red pepper or cayenne pepper (if using). Stir well to combine.
- Sprinkle the taco seasoning blend on the top of the chicken until it is uniformly coated. Toss well and make sure the seasoning gets in all the nooks and crannies.
- Heat an air fryer to 400°F and when it’s hot, arrange the chicken thighs in a single layer in the basket.
- Air fry for about 10 to 13 minutes or until the top is browned and the thickest part of the chicken thigh is 175°F (it’s safe to eat at 165°F, but will taste best at 175° to 195°F).
- While the chicken is cooking, make the mango avocado salsa. In a large bowl, combine the diced mango, avocado, red onion, cilantro, extra virgin olive oil, red pepper flakes (if using), salt, and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. If you're keeping things grain-free or Whole30, butter lettuce leaves work great as wraps.
- Dice up the cooked chicken, pile it into warm tortillas or lettuce wraps, and top with a spoonful of mango avocado salsa. Add extra lime or hot sauce if you like. Enjoy immediately!
Video
Notes
- 🔥 No air fryer? Roast the chicken at 425°F on a parchment-lined sheet pan for 20–25 minutes or until the thickest part of the chicken thigh is 175°F (it’s safe to eat at 165°F, but will taste best at 175° to 195°F).
- If you insist on using chicken breast, use thin chicken cutlets and cook until the thickest part reaches 150°F, about 8 to 10 minutes.
- Want to use store-bought taco seasoning? Just substitute 2 tablespoons for the homemade taco seasoning.
- Double the chicken and store leftovers in the fridge for up to 4 days.
- Use extra leftover chicken for taco bowls, salads, lettuce wraps, or scrambled with eggs for a fast breakfast.
- The salsa is best fresh but will keep for 1–2 days in the fridge (add the avocado just before serving).
Nutrition
Calories: 359kcal | Carbohydrates: 12g | Protein: 35g | Fat: 19g | Fiber: 4g | Sugar: 7g