Air Fryer Chicken Adobo Tacos

Ingredients:

Chicken Adobo
2 guajillo chile peppers, stemmed and seeded
1 ancho chile pepper, stemmed and seeded
1 chipotle chile pepper, stemmed and seeded
1 plum tomato
½ small onion, chopped
3/4 cup chicken broth
2 garlic cloves
1 tbsp chopped fresh thyme leaves
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp salt
1/2 tsp ground coriander
1/2 tsp dried Mexican oregano
2 clove spice (whole)
1 lb boneless skinless chicken breasts
2 tbsp olive oil

Pickled Red Onion
1 small red onion, thinly sliced
1/4 cup apple cider vinegar
1/2 tsp salt
Pinch granulated sugar

Charred Red Onion Salsa
1 large red onion, cut into ½-inch-thick rounds
1/4 cup freshly squeezed lime juice
2 tbsp finely chopped fresh cilantro
1/2 tsp salt
1/2 tsp black pepper

Tomatillo Avocado Salsa
5 ripe tomatillos
1 small jalapeño pepper
1 clove garlic
1 avocado, peeled, halved and pitted
1/4 cup chopped onion
1/4 cup loosely packed fresh cilantro leaves
2 tbsp freshly squeezed lime juice
1/2 tsp salt

Tacos
8 Flour Tortillas
2 cups shredded cabbage
1 cup pico de gallo
1/3 cup sour cream
1 avocado, peeled, halved, pitted and sliced
1/4 cup loosely packed chopped fresh cilantro leaves

how to make it:

Step 1: Prepare Chicken Adobo

To small saucepan set over medium-high heat, stir together guajillo peppers, ancho pepper, chipotle pepper, tomato, onion and broth. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, for 6 to 8 minutes or until chiles are soft. Let cool slightly.

Transfer peppers mixture to a blender. Add garlic,  thyme, vinegar, cumin, salt, coriander, oregano and clove spice to blender. Purée until smooth and blended. Let cool completely.

Reserve 1/2 cup adobo sauce; set aside.

In large bowl, toss chicken with remaining adobo sauce and oil. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Preheat air fryer to 400°F according to manufacturer’s instructions.

In batches, arrange chicken in air-fryer basket in single layer without overlapping (discard marinade).

Air-fry chicken, turning halfway and brushing with reserved adobo sauce, for 15 to 20 minutes or until golden brown, chicken is cooked through and internal temperature registers 165˚F. Let rest for 5 minutes before slicing.

Step 2: Prepare Pickled Red Onion

In medium bowl, toss onion with vinegar, salt and sugar. Let stand for 25 to 30 minutes or until onion has softened and is lightly pickled. Refrigerate until ready to use.

Step 3: Prepare Charred Red Onion Salsa

Preheat grill to high heat; grease grates well.

Grill onion rounds, turning once, for 4 to 6 minutes or until well grill-marked. Let cool completely. Dice onion and transfer to small bowl. Toss with lime juice, cilantro, salt and pepper. Refrigerate until ready to use.

Step 4: Prepare Tomatillo Avocado Salsa

Preheat broiler. Arrange tomatillos, jalapeño and garlic on foil-lined baking sheet. Broil, turning and flipping halfway through the cooking time, for 5 to 7 minutes or until lightly charred and tender. Let cool completely.

Transfer tomatillos mixture to blender. Add avocado, onion, cilantro, lime juice and salt. Pulse until blended. Refrigerate until ready to serve.

Step 5: Warm Tacos

Warm tortillas according to package directions.

Step 6: Assemble Tacos

Divide adobo chicken among warm tortillas. Garnish with cabbage, pico de gallo, sour cream, avocado, ½ cup Pickled Red Onion and cilantro as desired. Serve with Charred Red Onion Salsa and Tomatillo Avocado Salsa.

Tips: Substitute chicken breast with chicken thigh meat if preferred.

Store remaining Pickled Red Onion in an airtight container in the refrigerator for up to 2 weeks.