Vegan Curry Chicken Tacos : air fryer recipe
Vegan chicken mini tacos, smothered in Madras Curry, air fried to perfection, and topped with fresh mint, cilantro, cucumbers, and tomatoes. These babies are LOADED with flavor and soooo simple to make!
Equipment
- air fryer
- knife
- cutting board
- mixing bowl
Ingredients
- 12 mini soft taco tortillas
- 1 bag of Daring vegan chicken
- 1/2 cup Madras Curry can substitute any curry of your choice
- 1 tomato, diced
- 1/2 seedless cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
Instructions
- Begin by chopping up one bag of thawed Daring vegan chicken into smaller pieces. If your vegan chicken is not already thawed, thaw in microwave for 1 minute.
- Place chopped vegan chicken in a bowl and add vegan madras curry
- Mix until vegan chicken is evenly covered with curry
- Lay out mini taco tortillas, place vegan curry chicken on tortillas. Distribute filling evenly amongst the 12 mini tacos.
- Fold tacos in half
- Place tacos in air fryer, make sure they aren't overlapping for best results. Spray air fryer with thin coat of oil or use parchment paper to prevent sticking
- Air fry tacos for 6 minutes at 375 or until outside is slightly crisp and golden brown and inside is hot. Flip tacos at the 3 minute mark to cook evenly
- **If you have a small air fryer you may to cook mini tacos in batches
- Once mini tacos have finished cooking, remove from air fryer and top with cucumber, tomato, cilantro, and mint or other topping of your choice
- Serve and enjoy!
