This Air Fryer Mexican Shredded Chicken is made with a short list of ingredients and ready in just 20 minutes! It’s an easy, flavorful choice for tacos, burritos, salads, and more.
Mexican seasoned shredded chicken in the air fryer? Yep!
After some easy prep, boneless chicken thighs cook up super tender and perfectly shreddable in under 20 minutes. You’ll end up with flavorful Mexican shredded chicken that’s ready for tacos, burritos, salads — or whatever your little heart desires.
When time permits, my Crock-Pot Chicken Tacos are phenominal. But, when you need dinner in a hurry, this Air Fryer Mexican Shredded Chicken wins!
Table of contents
Ingredient Notes
- Chicken thighs: Boneless, skinless chicken thighs. Just trim the fat around the edges and they’re good to go. Boneless skinless chicken breasts will also work but won’t be nearly as moist and tender as thighs.
- Taco seasoning: I am never without a jar of my Homemade Taco Seasoning in my pantry. A store-bought blend is fine too.
- Oil: A neutral oil like avocado oil or vegetable oil.
- Lime: Adds bright flavor to the shredded chicken.
How to Make Air Fryer Mexican Shredded Chicken
- Toss the chicken with the oil and taco seasoning in a large bowl and transfer it to the air fryer basket.
- Transfer the seasoned chicken to the air fryer basket and cook at 400 degrees F for 14 to 16 minutes, flipping the chicken halfway through.
- Transfer the chicken to a cutting board and allow it to cool slightly.
- Then, using forks, shred into bite-size pieces. Squeeze the juice of half a lime over the shredded chicken and toss again.
Valerie’s Tips
Don’t overcrowd the air fryer: The amount of chicken called for in this recipe should fit well in a 6-quart air fryer. It’s fine if the pieces are touching, but they should not overlap. The chicken will shrink a bit and brown nicely as it cooks. If doubling the recipe, you’ll need to cook it in batches.
Cook to the correct temperature: Boneless chicken thighs stay juicy and become even more tender when cooked to 175 degrees F which is a little higher than the standard 165 degrees F for chicken breasts.
Shredding made easy: Let rest 5 minutes before shredding with two forks.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth to keep the chicken moist.
Serving Suggestions
- Tacos – Easiest chicken taco recipe ever! Just load up flour or corn tortillas with the Mexican chicken, shredded lettuce, avocado, salsa, cheese, cilantro, and sour cream.
- Burrito Bowls – Use it to make my Chipotle Burrito Bowl recipe or serve it over cauliflower rice with beans, veggies, and toppings. A wholesome meal that’s great for meal prep!
- Salads – Try it in place of ground beef in my Taco Salad with Catalina Dressing. Or, add some protein to my Southwest Chopped Salad.
- Quesadillas – Try it for my Chicken Fajita Quesadillas with onions, bell peppers, and plenty of cheese.
- Nachos – Scatter over chips with cheese, beans, and toppings, then bake until melty and top with Chipotle Guacamole and sour cream.. It would be delicious for Super Nachos in place of the ground beef.
- Soups – Use it in place of rotisserie chicken in soup recipes like my Creamy Southwest Chicken Soup or Chicken Tortilla Soup.
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Air Fryer Mexican Shredded Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, edges trimmed of fat
- 1 tablespoon neutral oil, like avocado oil or vegetable oil
- 1 tablespoon Taco Seasoning Mix
- ½ lime
Optional for Serving Tacos
- Small flour tortillas, lightly toasted in a dry skillet
- Iceberg lettuce, shredded
- Tomato, diced
- Red onion, diced
- Avocado, sliced
- Sour cream
- Hot sauce or salsa
Instructions
- Pat the chicken dry with paper towels and place it in a large bowl. Add the oil and taco seasoning and toss until well coated.
- Transfer the seasoned chicken to the air fryer basket and cook at 400 degrees F for 14 to 16 minutes, flipping the chicken halfway through, until it reaches an internal temperature of at least 175 degrees F and is tender enough to shred.
- Transfer the chicken to a cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Squeeze the juice of ½ lime over the shredded chicken and toss again.
- Serve on toasted tortillas with your favorite toppings or as the protein for a variety of different Mexican-inspired recipes.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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