Ingredients
1/2 cup orange juice
3 cloves garlic (minced)
1 tbsp. neutral oil
1 tbsp. white vinegar
1 tbsp. chile powder
2 tsp. coriander
2 tsp. smoked paprika
2 tsp. dried oregano
2 tsp. cumin
1 tsp. black pepper
1 tsp. kosher salt (or to taste)
2 boneless skinless chicken thighs
12 corn tortillas
2 cup shredded cheese
1/4 bunch fresh cilantro (chopped)
1/4 medium onion (diced)
guacamole
avocados (diced, optional)
salsa
hot sauce
limes (cut into wedges)
Directions
- 1
Whisk together orange juice, garlic, oil, vinegar, chile powder, coriander, paprika, oregano, cumin, pepper, and salt in a large dish, bowl, or a ziplock bag.
- 2
Add chicken thighs to marinade, cover and refrigerate for 2 hours.
- 3
Remove chicken from marinade, lightly brush air fryer basket with oil, and cook chicken at 360°F for 12 minutes, flipping halfway through.
- 4
Remove chicken from air fryer, chop or shred.
- 5
Warm tortilla shells in the microwave if needed, brush with oil or spray with cooking spray.
- 6
Top tortilla with chicken and cheese (if desired), fold in half, and air fry at 400°F for 6-7 minutes, flipping once.