Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Air-fryer sweet chilli chicken tacos recipe

28 ratings

These chicken tacos are loaded with 2 of your 5-a-day and are high in protein. Plus, they take no time at all to rustle up. Don't skip the spring onion salsa, it's bursting with fresh, zingy flavours! See method

Serves 4
Takes 25 mins
480 calories / serving
Healthy

Ingredients

1 egg
1 tsp reduced-salt soy sauce
4 tbsp cornflour
300g pack chicken breast fillets, cut into 5cm pieces
low calorie spray oil
2 yellow peppers, deseeded and thinly sliced
3 tbsp sweet chilli & garlic sauce
1 tbsp tomato purée
1 tsp garlic & ginger paste
8 pack mini white tortilla wraps

For the spring onion salsa

1 bunch spring onions, trimmed and finely shredded
150g cherry tomatoes, finely chopped
150 frozen edamame beans, thawed
1 green chilli, deseeded and finely chopped
15g fresh coriander, leaves finely chopped
zest and juice of 1 lime
200g 0% fat Greek yogurt, to serve
1 Little Gem lettuce, shredded, to serve

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
2025kj
480kcal 24%
Fat
9g 13%
Saturates
3g 13%
Sugars
20g 22%
Salt
1.6g 27%

of the reference intake
Carbohydrate 59.2g Protein 36g Fibre 8.3g

Method

Beat the egg with the soy sauce in a shallow bowl. Season and place the cornflour in another shallow bowl, then carefully dip the chicken first in the egg mix, then in the cornflour, ensuring it’s coated all over.
Preheat the air-fryer to 180°C. Lay the chicken strips in the air-fryer basket, spritz all over with the spray oil and cook for 6 mins. Turn the chicken, add the peppers alongside, and cook for another 6-8 mins until golden and cooked through.
Meanwhile, in a large bowl, mix together the sweet chilli sauce, tomato purée, garlic & ginger paste and 2 tbsp hot water, whisking to combine. Toss in the chicken and peppers, stirring well to coat before popping back in the air-fryer for 2 mins.
Meanwhile, make the salsa. Combine the spring onions, cherry tomatoes, edamame beans, chilli, coriander, lime zest and juice. Season to taste. Spread the wraps with some yogurt followed by some of the salsa and lettuce, then stuff with the chicken mix before sprinkling with some of the reserved spring onions.

Tip: Prep the ingredients for the spring onion salsa before you start cooking so you can pull the dish together in no time.

See more Air-fryer recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.