Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice (optional, for serving)
- Fresh cilantro, for garnish (optional)
- Warm tortillas (flour or corn), for serving
Instructions
- Slice chicken, bell peppers, and red onion into thin strips and place in a large mixing bowl.
- Drizzle with olive oil and toss with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Preheat the air fryer to 390°F (200°C) for 3–5 minutes.
- Add the chicken and vegetables to the basket in a single layer. Cook in batches if necessary to avoid overcrowding.
- Air fry for 12–14 minutes, shaking the basket halfway through, until the chicken is cooked through and veggies are tender and slightly charred.
- Squeeze fresh lime juice over the top and garnish with cilantro if desired.
- Serve immediately with warm tortillas and favorite toppings like salsa, sour cream, guacamole, or cheese.
Notes
- Use jalapeños or poblano peppers for extra heat.
- Swap chicken for shrimp (cook 8–10 minutes) or portobello mushrooms for a vegetarian option.
- Marinating the chicken for 15–30 minutes enhances flavor but isn’t necessary.
- Don’t overcrowd the basket for best caramelization—cook in batches if needed.
- Store leftovers in the fridge for up to 3 days and reheat in the air fryer or skillet.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Tex-Mex
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (without tortillas)
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
