Heat a medium pan in medium heat with 2 tablespoons of olive oil, add shredded chicken and taco seasoning. Mix well to combine for 2 minutes.
Add salsa and sour cream. Cook for an additional 2 minutes.
Remove from heat, add cheese and cilantro. Mix well to combine. Remove to a bowl and set aside.
In a clean pan, add 1 tablespoon of oil and on low heat, heat up a few tortillasfor 30 seconds, flip and heat for another 30 seconds. Repeat until all are heated up.
In batches, while the tortillas are still warm, stuff (don’t over stuff) with chicken mixture and fold over.
Add the tortillas in the air fryer and cook on 400F for 6-8 minutes, flipping halfway or until crispy. Repeat until all tacos are cooked. Keep the crispy tacos on a rack until ready to serve.
Enjoy with a side of guacamole, jalapenos, pickled onions, extra salsa, hot sauce and or cilantro-lime crema.
STORE: Place the fried tacos in an air-tight container in the refrigerator. They’ll last for 4-5 days this way.FREEZE: I wouldn’t recommend freezing the tacos.REHEAT: Pop them back in the air fryer at 300 degrees until warm. It shouldn’t take more than a few minutes.