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You will want to prep your salsa first and let it set in the fridge for at least 30 minutes before serving. Using a cutting board, chop all of your salsa ingredients and add them to a large bowl. Top with salt and lime. Cover, shake together well, and place in the fridge to marinate.
Preheat the air fryer and prep your chicken and cut it into thin strips. For instructions on how to cook in the oven or BBQ see the above section. Add all the blackened seasoning ingredients to a bowl and combine with the chicken. Place chicken strips in a single layer to the air fryer pan and cook at 380 degrees Fahrenheit for 8 minutes.
While the chicken cooks finely slice your cabbage and any other toppings desired like cilantro, la crema or cotija cheese.
Brown your tortillas over medium-high heat. We like to throw them directly onto the stovetop flame. You can also broil them in the oven or toss them on the BBQ until they have dark golden brown marks. Top the tortillas with cabbage, Air Fryer Blackened Chicken, pineapple salsa, fresh cilantro, lime juice and crema.Serve: this recipe makes 12 snack size tacos using La Banderita Snack Size tortillas. 1 tortilla, pinch of cabbage, approximately 1.5 oz. cooked chicken and approximately 30 grams of salsa.