Crispy Chicken Tacos

Holy cow are these delicious!  Crispy tacos that, according to Nick, “taste better than homemade!”

INGREDIENTS

12 4" corn tortillas
1 rotisserie chicken, shredded (store bought)
2 cups shredded cheese (I used half pepper jack, half cheddar)
1 packet Taco Bell Chicken Taco seasoning
1 can (mostly) domestic beer (I used Coors light)
1/4 bunch fresh cilantro chopped
1/4 medium onion diced
1 tomato, diced
1 jalapeno, diced
1 cup shredded lettuce
Hot sauce optional
Sour cream optional

DIRECTIONS

• In a skillet, add a little olive oil and the shredded chicken on medium low heat.  Add the Taco seasoning and stir, adding in the beer a little at a time to give it some moisture.  Keep stirring and adding beer until the beer has evaporated and the chicken is full coated and moist.

• Mix together the cilantro, onion, tomato and jalapeño to make pico de gallo.

• If needed, warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top half of the tortilla evenly with chicken and a layer of cheese (if desired). Gently fold the tortilla in half, and place in the air fryer basket, flat.

• Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The tortillas will continue to crisp up as they cool. Let rest on a rack while you are cook your remaining tacos.

• Once the tacos are done, open them a little bit to add shredded lettuce and top with the pico de gallo.

• Top with sour cream or hot sauce if you like!