Air Fryer Mississippi Chicken Tacos
Use Mississippi Chicken made in the Air Fryer to make these Air Fryer Mississippi Chicken Tacos!
Ingredients
Chicken
- 1 1/2 Pounds Boneless, Skinless Chicken Breast or Chicken Thighs
- 1 Tbsp Dry Ranch Dressing Seasoning Mix
- 1 Tbsp Dry Brown Gravy Mix (or Gluten-Free Brown Gravy Mix)
- 8 Tbsp Unsalted Butter
- 6 Pepperoncini Peppers
Tacos
- 12 Taco Shells
- Shredded Cheese (Gouda, Colby Jack, Etc.)
- Chopped Pepperoncini Peppers
Instructions
- Preheat the air fryer to 400°F for 5 minutes with a cake pan or any container that is heatproof. I used an 8-inch cake pan.
- In a small bowl, mix the dry ranch seasoning and dry gravy mix.
- Place the chicken breast into the preheated pan.
- Sprinkle the dry seasoning mixture directly over the chicken.
- Cut the butter into small slices and place over the chicken along with the peppers.
- Air fry at 350°F for 9 minutes, carefully flip the chicken and cook for an additional 9 minutes or until the internal temperature reaches at least 165°F.
- To shred the chicken, carefully remove the chicken from the cake pan and use 2 forks to shred the chicken.
- Place back in the cake pan and mix well.
- Place the cake pan with the shredded chicken back into the air fryer at 350°F for 2 minutes to warm back up.
- Fill taco shells with chicken, top with cheese and peppers.
- Place tacos in the air fryer basket and air fry at 350°F for 4 minutes.
- Carefully remove and serve.
Notes
Au Jus sauce can be used in place of the brown gravy, I use gluten-free brown gravy mix to keep it gluten-free.
This chicken can also be used for Air Fryer Nachos.
Nutrition
Serving: 1TacoCalories: 191kcalCarbohydrates: 11gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 36mgSodium: 207mgPotassium: 310mgFiber: 2gSugar: 1gVitamin A: 36IUVitamin C: 5mgCalcium: 21mgIron: 1mg
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