Air Fryer Chicken Taco Bowls with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shredded chicken tossed with spicy taco seasoning, served over quinoa with a refreshing cilantro-lime slaw. This Mexican-inspired air-fryer recipe (vegetarian-friendly), ready in about 25 minutes, pairs chicken thighs, taco seasoning, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

500 g chicken thighs
2 tbsp taco seasoning
1 cup, cooked quinoa
1/3 cup, chopped cilantro
1/4 cup, finely chopped red onion
2 tbsp lime juice
1 tbsp olive oil

The air fryer we’d crisp this in → Best Air Fryers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Ninja XL Air Fryer | 5.5 QT Capacity fits 3lbs of Wings | 5-in-1 Air Fry, Roast, Bake, Reheat & Dehydrate | 400°F Max Temp | 1750 Watts | With Dishwasher Safe Parts & Recipe Guide | Grey | AF150AMZ
Buy on Amazon →

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Preheat air fryer to 190°C (375°F). Pat chicken dry and season with 1 tsp taco seasoning. Place in air fryer basket and cook for 15 minutes, flipping halfway. Shred with two forks.
Step 2: In a bowl, combine cooked quinoa, shredded chicken, and remaining 1 tsp taco seasoning. Drizzle with 1 tbsp olive oil and toss to coat.
Step 3: For slaw: mix cilantro, red onion, and lime juice in a bowl. Season with salt and pepper. Divide quinoa mixture into bowls, top with slaw, and serve immediately.