Healthier air fryer chicken tacos

Ingredients 

• 1 1/2 cups panko breadcrumbs
• 35g sachet smokey chipotle seasoning
• 2 tsp finely grated lime rind
• 2 eggs
• 1/3 cup plain flour
• 500g chicken tenderloins
• 2 corn cobs, husks and silk removed, halved
• Olive oil spray
• 8 stand and stuff taco shells
• 80g mixed salad leaves
• Plain Greek-style yoghurt, to serve
• 2 tomatoes, diced
• 1 avocado, diced
• 1/4 cup fresh coriander leaves
• 1 tbsp lime juice, plus lime cheeks, to serve

Method

1. To make salsa combine tomato, avocado, coriander and lime juice in a bowl. Season with salt and pepper. Cover. Refrigerate until required.
2. Meanwhile, combine breadcrumbs, seasoning and lime rind in a bowl. Season with salt and pepper. Whisk eggs in a separate shallow bowl. Place flour in another bowl. Toss chicken in flour, then dip in egg. Toss in breadcrumb mixture to 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°C for 12 minutes. Remove corn. Cook chicken for a further 5 to 8 minutes or until golden and cooked through. Transfer to a plate.
4. Place taco shells, upside-down on racks in air fryer. Cook at 180°C 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.