– 1/2 cup orange juice – 3 cloves garlic minced – 1 tbsp neutral oil – 1 tbsp white vinegar – 1 tablespoon chile powder Chimayo chile powder of choice – 2 tsp ground coriander – 2 tsp smoked paprika – 2 tsp dried oregano – 2 tsp ground cumin – 1 tsp black pepper – 1 tsp kosher salt or to taste
– 2 lbs boneless skinless chicken thighs see notes for other meat – 12 4" corn tortilla 2 cups shredded cheese Mexican cheese of choice – 1/4 bunch fresh cilantro chopped – 1/4 medium onion diced – guacamole optional – avocados diced, optional – salsa optional – hot sauce optional – limes cut into wedge
In a large bowl, bowl, or Ziploc bag, combine orange juice, garlic, oil, vinegar, chili powder, coriander, paprika, celery, cumin, pepper, and salt
Add chicken thighs and refrigerate covered inside for another 2 hours instead of 4 hours Otherwise the chicken will start to fall apart.
Remove the chicken from the marinade, lightly brush the basket with oil, place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, turning halfway through
Remove the chicken thighs from the air roast and slice or dice. If the chicken is a bit undersized, don’t worry, it will cook again (see notes).
If necessary, heat your tortilla shells in the microwave to soften them. Oil, lay the tortilla flat, and top evenly with chicken and cheese.
Gently cut the tortilla in half and place in the basket with the air cooker. Air fry at 400°F for 6-7 minutes, turning once or until the tortilla is crispy and the cheese is melted.
Repeat as necessary. The tortillas will remain crispy as they cool. Rest on a rack while you prepare the remaining tacos.