Buffalo Chicken Tacos

INGREDIENTS

• 6 chicken thighs, boneless, skinless, cut into strips
• 1 tbsp Dunnes Stores fajita seasoning
• 2 tbsp olive oil
• 175ml Dunnes Stores Buffalo Sauce
• 180g mozzarella cheese, shredded
• 6 mini flour tortillas
• Sea salt & freshly ground black pepper

For the quick slaw:

• ¼ head of white cabbage, thinly sliced
• 1 onion, peeled and finely diced
• Juice and zest of 1 lime, plus wedges to serve
• Handful of coriander, roughly chopped

METHOD

1. Place the sliced chicken into a bowl along with fajita or taco seasoning, oil and a good pinch of salt and pepper.
2. Place into an air fryer basket and cook at 180°C for 16 minutes.
3. While the chicken cooks, shred the white cabbage and place into a bowl. Add the juice and zest of half a lime and a pinch of salt then massage everything together with your hands, really working the acid and salt into the cabbage and set aside.
4. Finely dice the onion and mix with the juice of the remaining ½ a lime and some chopped coriander.
5. When the chicken is cooked, remove from the air fryer and shred so you have pieces that will fit into your tacos. Add to a bowl and mix with the hot sauce, stirring to coat the chicken.
6. Brush the tortillas with a little olive oil on both sides and sprinkle the cheese over the tortillas. Place the spicy chicken on one half of each tortilla then fold each tortilla in half to seal, making a half moon shape. Place back into the air fryer for 4–5 minutes to crisp the tacos and melt the cheese.
7. Serve tacos to the table, stuffing with the slaw and the onion/coriander mix. Serve with a few lime wedges for squeezing and some extra hot sauce if you want.