Marinate. Boneless skinless chicken thighs in a marinade made up of orange juice, vinegar, and spices for 2 hours.
Cook. Lightly oil the air fryer basket and cook the chicken, flipping once. We like to slightly undercook our chicken because it’s going to get cooked again when the taco is assembled, so extra juicy is extra good. After the chicken is cooked, shred or chop it into small pieces.
Assemble. Warm up your tortillas – this is key so they don’t crack and break – wrap them up in a damp paper towel and microwave briefly. Oil the tortillas on both sides, then top with chicken and cheese and fold over carefully.
Crisp. Place the folded over tacos in the air fryer basket and crisp them up, flipping once. They tend to get a bit crispier as they cool, so you can take them out once they feel crunchy. Finish the tacos off with toppings of your choice and enjoy!
