Place chicken breasts between two sheets of saran wrap, and pound evenly to about 1/2 inch think.
In a small bowl, combine paprika, italian parsley, onion salt, white pepper, and salt. Chicken breasts are marinated and air fried, then diced up and tossed with fresh cilantro and onions, and spooned on to street taco sized flour or jicama tortillas.Īnd let me tell you guys… these tacos are devoured by the plateful around here.
Taking their cue from mexican street food (and my husband’s inexplicable love of el pollo loco), chicken tacos al carbon are deceptively simply.
