Air-Fryer Chicken-Tomatillo Tacos with Roasted Pineapple Salsa

Name: Air-Fryer Chicken-Tomatillo Tacos with Roasted Pineapple Salsa
Yield: Serves 2
Ingredients: 2 , poblano chiles, stemmed, quartered, and seeded; 2 , jalapeño chiles, stemmed, halved, and seeded (optional); 1 , small red onion, quartered; 1 cup 1-inch fresh or thawed frozen, pineapple pieces; 1 tablespoon, extra-virgin olive oil, divided; ¼ teaspoon, table salt, divided; ¼ teaspoon, ground black pepper, divided; ½ cup coarsely, chopped fresh cilantro; 1 tablespoon, lime juice, plus lime wedges for serving; 12 ounces, tomatillos, husks and stems removed, rinsed well, patted dry, and halved; 12 ounces, boneless, skinless chicken thighs, trimmed; 6 (6-inch), corn tortillas, warmed; 1 ounce, queso fresco, crumbled (¼ cup); 2 , radishes, trimmed and sliced thin

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Main Courses

Fruit

Chicken

The air fryer was the perfect vessel for this taco recipe.

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

SERVES2

TIME1 hour

Air-Fryer Chicken-Tomatillo Tacos with Roasted Pineapple Salsa

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

WHY THIS RECIPE WORKS

The chicken filling for tacos is often simmered. But if overcooked, the meat dries out, so to ensure that our chicken stayed juicy and flavorful, we used chicken thighs instead of breasts. We were also excited to use the air fryer for the o...

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