Healthy Chicken Tacos

Healthy Chicken Tacos

  1. To make salsa combine tomato, avocado, coriander and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.
  2. Meanwhile, combine breadcrumbs, seasoning and lime rind in a bowl. Season with salt and pepper. Whisk eggs in a separate bowl. Place flour in another bowl. Toss chicken in flour, then dip in eggs, then toss in breadcrumbs and coat evenly. Place on a plate, spray chicken and corn with oil.
  3. Place chicken and corn on racks in air fryer. Cook at 180 degrees for 12 minutes. Remove corn and cook chicken for a further 5-8 minutes or until cooked through. Transfer to a plate.
  4. Place taco shells, upside down on racks in air fryer. Cook at 180 degrees for 1 minute or until heated through.
  5. Divide salad leaves among taco shells. Top with chicken, yoghurt and salsa. Serve with corn and lime cheeks.
Pasta Tacos

Pasta Tacos

  1. Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until just tender. Using a slotted spoon, transfer pasta to a tray lined with paper towel to drain.
  2. Meanwhile, heat half the oil in a large frying pan over medium high heat. Add onion. Cook, stirring for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add cumin, coriander and half the garlic powder. Cook, stirring for 1 minute or until fragrant. Add salsa and beans. Season with salt and pepper. Bring to a simmer at low for 15 minutes.
  3. Preheat air fryer on 200 degrees. Combine Mexican chili powder, remaining garlic powder and oil in a large bowl. Add pasta. Season well with salt and pepper. Toss gently to coat. Spoon mince mixture in pasta shells to fill. Sprinkle with cheese. Place 1/3 cup of the pasta shells, cheese side up, in the air fryer basket. Cook for 5-8 minutes or until shells are golden and crispy. Carefully transfer to a large serving plate. Repeat with remaining pasta.
  4. Top with combined tomato and avocado. Sprinkle with coriander. Serve with sour cream and lime cheeks.
Burrito-stuffed Chicken

Burrito-stuffed Chicken

  1. Use a sharp knife to slice the chicken breasts in half horizontally. Use a meat mallet to pound out the chicken breasts about 5mm thick.
  2. Spread 1 tbsp chipotle sauce over a piece of chicken. Top with 1/4 of the rice. Sprinkle with 1/4 of the beans, cheese and shallot. Carefully roll from the short end of the chicken to enclose. Secure with toothpicks.
  3. Process the corn chips in a food processor until fine crumbs form. Transfer to a plate. Whisk the eggs in a shallow bowl. Place flour on a plate. Working in batches, press the stuffed chicken in the flour, then in the eggs and then in the corn chip crumbs, pressing firmly to coat. Place in the fridge for 20 minutes to rest.
  4. Spray the basket of the air fryer with oil. Place the chicken in the basket and cook at 180 degrees for 12 minutes, turning halfway, or until cooked through.
  5. Discard toothpicks. Serve with avocado dip, jalapenos, coriander and lime wedges.
Everything Bagel Avocado Fries

Everything Bagel Avocado Fries

  1. Pour flour into a shallow bowl. In another bowl, beat eggs to blend. In a third bowl, mix panko, bagel seasoning, and sesame seeds. Dip avocado strips into flour, shaking off any excess. Dip into eggs, then into panko mixture, gently pressing to adhere. Transfer to plate.
  2. Lightly spray cooking spray into the basket. Working in batches, arrange avocado in a single layer in the basket, leave space in between, spray with cooking spray.
  3. Cook at 220 degrees, flipping halfway through, until golden and crisp, 6-8 minutes. Clean out any breading basket between batches.
  4. In a small heatproof bowl, microwave cream cheese until melted smooth, about 30 seconds. Stir in water, adding more if necessary to create a drizzle able consistency.
  5. Drizzle avocado fries with melted cream cheese. Serve with lime.
Baked Potato

Baked Potato

  1. Rub the potato all over with oil. If you like, rub salt over the skin for crispier finish.
  2. Put the potato in the airfryer and cook at 200 degrees for 20-30 minutes, then turn over.
  3. Check the middle is soft by poking a table knife into the center.
  4. For the cheddar and jalapeno topping, mix the cheese, tomato, and jalapeno slices, split the potato and spoon the cheese mixture on top.
  5. For the smashed avocado topping, mash the avocado with the lime or lemon juice, salt and pepper. Split the potato, spoon in the avocado mixture and scatter with seeds or your choice of seasoning.