Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy

These Air Fryer Chicken and Pork Belly Tacos combine crispy pork belly, juicy chicken, creamy sauce, and crunchy slaw into one ridiculously flavorful bite—with gourmet vibes, air fryer ease, and a perfect balance of spice and texture.

Table of Contents

Jump to:

• When You Crave Crunch, Make These Tacos
• Tacos That Taste Like You Spent Hours (But Didn’t)
• Air Fryer Tips for First-Timers
• Build-Your-Own Taco Bar Energy
• Why These Are Must-Try Tacos
• Ingredients with Steps
• Culinary Glossary
• Substitutions
• Equipment
• Kitchen Must-Haves Reviews
• Storage and Reheating
• 5 Cooking Tips
• Frequently Asked Questions
• Mexcian Recipes
• Chicken Recipes
• 📖 Recipe
• Subscribe to the YouTube Channel
• Have a Comment or Question?

When You Crave Crunch, Make These Tacos

So the other day, I had one of those “nothing in the fridge is speaking to me” moments—except my brain whispered “crunch.” I wanted crispy, juicy, crackly, layered-with-goodness crunch. And wow, did these Air Fryer Chicken and Pork Belly Tacos deliver.

From the crispy corn tortillas, to the kale and cabbage slaw, to the crispy pork belly bites, my texture craving was not just satisfied—it was celebrated.

Tacos That Taste Like You Spent Hours (But Didn’t)

Here’s the thing: these may sound fancy (and trust me, they taste like something from a taco spot with a $20 minimum and 40-minute wait), but they’re secretly really easy.

This chicken and pork tacos recipe uses your air fryer basket to create juicy, flavorful air fryer chicken tacos and golden brown, shatteringly crisp air fryer pork belly tacos—without deep frying and using less oil.

Homemade Gourmet Tacos? Yes.

Once everything is cooked, you layer it all on a warmed corn tortilla, pile on fresh pico de gallo, a generous handful of slaw, and then—here’s the real power move—you top it with a Cholula Green Chili Sour Cream that brings the cool-down to the heat party. It’s rich, zesty, and ties the whole thing together like a dipping sauce meets taco dressing.

Air Fryer Tips for First-Timers

Let’s pause for my beginner cooks. You don’t need a culinary degree, a deep fryer, or even fancy tools. A sharp knife, a cutting board, a mixing bowl, and an air fryer are all it takes. The chicken gets seasoned with homemade taco seasoning (you can also use store-bought, I don't judge), and the pork belly pieces crisp up beautifully thanks to their built-in fat.

Build-Your-Own Taco Bar Energy

Tacos like these are a vibe. Set them up DIY-style for guests or keep it casual and throw them on a foil-lined baking sheet to warm all at once. Use neutral oil or olive oil on the tortillas if you're going full homemade hard shell tacos mode, and don’t forget those optional garnishes like scallions, lime, or even a dollop of extra Cholula.

And yes—you can totally make this with chipotle peppers, extra garlic (fresh or garlic granules), or sub in onion powder if you’re out of the fresh stuff. This is one of those air fryer recipes you’ll tweak, customize, and crave again and again. Learn more about chili peppers' heat levels.

Why These Are Must-Try Tacos

These crispy pork belly tacos with chicken are not just tacos. They’re gourmet taco energy. The combo of textures, the balance of spicy and cool, the ease of using the air fryer for both meats, and the overall “how is this not from a restaurant?” flavor profile—it’s the kind of recipe that’ll make your guests do a double-take.

Recommended Reads

• Shrimp and Pork Belly Pad Thai - Spring Roll Style
• Grilled Pork Chops with Tamarind Habanero Glaze and Coleslaw
• Cheesy Chipotle Mushroom Vegetarian Birria Style Tacos
• Easy Spicy Crispy Chicken Tacos with Cholula Sour Cream
• Salsa Verde Turkey and Beans Tacos with Avocado Cream

Ingredients with Steps

To make these Air Fryer Chicken and Pork Belly Tacos, season boneless chicken breast and pork belly chunks with taco seasoning, salt, and pepper, then cook them separately in the air fryer until golden brown and crisp. Chop both proteins into bite-sized pieces once cooked.

Warm corn tortillas, then layer with kale-cabbage slaw, pico de gallo, the chopped meats, and a generous top with Cholula Green Chili Sour Cream. Serve immediately while everything’s hot and crunchy.

Culinary Glossary

This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.

• Pork Belly Pieces – Cubes cut from whole pork belly, which contains fat and meat layers that become crispy and tender when cooked properly.
• Corn Tortillas – A traditional tortilla made from ground corn; they crisp up beautifully in the air fryer and serve as a sturdy base for tacos.
• Taco Seasoning – A spice mix typically including garlic powder, onion powder, paprika, cumin, and chili powder; you can use store-bought or make a homemade taco seasoning blend.
• Neutral Oil – A mild-tasting oil like vegetable, canola, or grapeseed; ideal for high-heat cooking without altering flavor.
• Cholula Hot Sauce – A popular Mexican hot sauce made with arbol and piquín peppers, vinegar, and spices; it adds tang and mild heat to the Cholula Sour Cream Sauce. Get the Cholula Hot Sauce.
• Kale-Cabbage Slaw – A crunchy vegetable mix that adds texture and balance; can be store-bought or homemade and dressed simply with lime and salt.
• Chopping (vs. Slicing) – Chopping means cutting into small, even pieces—ideal for tacos, so every bite has equal flavor and fits neatly in your tortilla.
• Cooking Time – The amount of time required to cook the chicken and pork belly to safe, crispy, golden brown perfection in the air fryer—typically 10–15 minutes, depending on size and your air fryer model.

Substitutions

Dairy Free

• Sour Cream – Use plant-based sour cream alternatives made from cashew, coconut, or almond bases (brands like Forager or Kite Hill work well).
  • Or substitute with unsweetened oat, soy, or coconut yogurt for a tangy and creamy texture.
  • Alternatively, you can blend tofu with lime juice, green chilies, and Cholula for a thick, tangy, dairy-free alternative.

Gluten-Free

• Yay! This recipe is gluten-free.

Vegetarian

• Boneless Chicken Breast and Pork Belly – To make this taco recipe vegetarian, simply replace the chicken and pork belly with crispy tofu, air-fried mushrooms, or plant-based meat crumbles.
  • Keep the rest of the toppings the same—including the crunchy slaw, pico de gallo, and that thick, chunky Cholula Green Chili Sour Cream (made with a dairy-free swap if needed).

Convenience

• Boneless Chicken Breast – Use chicken thighs, rotisserie chicken, or even shredded leftover grilled chicken.
• Pork Belly – Try thick-cut bacon, crispy pancetta, or pre-cooked pork carnitas if pork belly isn’t available.
• Taco Seasoning – Combine chili powder, cumin, paprika, garlic powder, and salt to make your own.
• Neutral Oil – Use vegetable oil, canola oil, or even olive oil in a pinch.
• Kale-Cabbage Slaw – Sub with shredded lettuce, coleslaw mix, or just thinly sliced cabbage and a squeeze of lime.
• Cholula Hot Sauce – Swap with another zingy hot sauce like Tapatío, Crystal, or Valentina if needed.
• Corn Tortillas – Use flour tortillas, lettuce cups, or make homemade hard shell tacos by baking tortillas in a muffin pan.
• Pico de Gallo – Sub with salsa fresca, store-bought fresh salsa, or a quick mix of chopped tomatoes, onions, lime, and salt.
• Lime Juice – Use bottled lime, lemon juice, or a splash of white vinegar to maintain the acidity.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Equipment

• Air Fryer: Used to cook the chicken and pork belly until golden brown and crispy, using less oil than traditional frying.
  • If you don’t have an air fryer, use a foil-lined baking sheet and roast the meat in the oven at 425°F, flipping halfway through for even crisping.
• Mixing Bowl: Used to toss the chicken and pork belly in seasoning and oil before cooking. A large zip-top bag also works—just seal, shake, and you’re ready to air fry.
• Cutting Board & Sharp Knife: Used to chop the cooked meat into bite-sized taco pieces and prep the slaw or toppings. If you don’t have a good knife, kitchen shears can also chop cooked meats and slice slaw directly into your bowl.
• Tongs or Silicone Spatula: Used to flip the meat in the air fryer and remove it without damaging the basket. A fork works in a pinch, but be careful not to scratch nonstick surfaces.
• Small Bowl: Perfect for preparing the Cholula Green Chili Sour Cream or any quick taco sauces. A ramekin, mug, or any clean container will do the job for mixing small amounts.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

Storage and Reheating

Refrigerator

​Store leftover chopped chicken and pork belly separately in airtight containers for up to 3–4 days. Keep the slaw, pico de gallo, and sour cream sauce stored individually to prevent sogginess. Reheat only what you plan to eat for best texture and flavor.

Freezer

​The pork belly freezes well—store in a sealed bag or container for up to 2 months. Freeze the cooked chicken in portions if you want future taco fillings. Don’t freeze the slaw or sour cream sauce—they’ll lose texture and break apart.

Reheating

​Reheat meats in the air fryer at 375°F for 4–5 minutes to bring back the crispiness. You can also use a skillet on medium heat with a touch of oil for a quick pan-crisp. Avoid microwaving if you want to keep that signature crisp texture!

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

Mexcian Recipes

Looking for other Mexican-inspired recipes like this? Try these: 

Chicken Recipes

Looking for other chicken recipes like this? Try these:

📖 Recipe

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