Chefman RJ38-6-RDO Quick Start Manual page 21

PREP TIME
10 min
38
TOTAL TIME SERVINGS
30 min 10 Tacos
CHICKEN TACOS (With Pickled OnIONS)
1. Put 1 ½ lb boneless chicken thighs in a plastic, zip-close bag.
Set aside. Add 2 tbsp freshly squeezed lemon juice, 1 tbsp
INGREDIENTS smoked paprika, ½ tsp kosher salt, ¼ tsp ground cumin and ¼
tsp granulated garlic. Add marinade to the bag and evenly coat
• 1 ½ lb boneless chicken
chicken. Let marinate for at least 15 min.
thighs
2. While chicken thighs are marinating, in a medium bowl, combine
1 cup water, ½ cup apple cider vinegar, 2 tsp granulated sugar and
• 2 tbsp freshly squeezed
¼ tsp kosher salt. Stir until sugar is dissolved.
lemon juice
3. Cut ½ red onion into thin slices. Add the slices to the bowl with the
• 1 tbsp smoked paprika
water and vinegar mixture. Allow to sit and quickly pickle while
• ½ tsp kosher salt
chicken thighs cook.
• ¼ tsp ground cumin
4. Remove chicken thighs from plastic zip-close bag and evenly
arrange on racks. Place one rack into
• ¼ tsp granulated garlic
rack position 1 (closest to the top) and rack position 2 (second
• 1 cup water
closest to the top.)
• ½ cup apple cider vinegar
5. Set air fryer to 400°F for 15 min. Rotate racks halfway through
cooking.
• 2 tbsp granulated sugar
6. While chicken thighs cook, wrap 10 corn tortillas in aluminum foil.
• ½ red onion, thinly sliced
Set aside.
• 10 corn tortillas
7. When timer expires, transfer chicken thighs to a cutting board
• Chopped cilantro, for to cool. While chicken thighs are cooling, transfer the wrapped
serving
tortillas to the air fryer rack. Place the rack in rack position 4
(closest to the bottom.)
• Sour cream, for serving
8. Set air fryer to 200°F for 5 min.
• Lime wedges, for serving
9. While the tortillas are heating, slice the chicken thighs.
10. When timer expires, assemble tacos by placing ¼ cup chicken on
each tortilla. Top with drained, pickled onions, chopped cilantro,
sour cream and a lime wedge.
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