Air Fryer Chipotle Steak Tacos with Charred Corn and Red Pepper Salsa

Nutrition

Energy 561kcal
Fat 13g
of with saturates 3.3g
Fibre 13g
Protein 42g

Ingredients

Cooking Method

Method

1
Put the steaks on a plate and rub the chipotle paste all over the meat. Set aside to marinade at room temperature for 30 minutes while you make the salsa.
2
Heat the air fryer to 200°C. Place the corn on the cob in the air fryer, spray a few times with olive oil spray, and air fry for 15-18 minutes until they are slightly charred all over, turning every so often so they get evenly coloured. Set aside to cool.
3
For the salsa, add the red pepper, lime zest and juice, coriander, chopped tomatoes, red chilli and red onion to a large bowl. Mix well.
4
Once cool enough to handle, slice the charred kernels off the cobs and add to the salsa. Mix again and add salt and pepper to taste.
5
Heat the air fryer to 220°C and cook the steaks for 2 ½ minutes on each side for pink meat. Wrap in foil and leave to rest for a few minutes.
6
Heat the taco wraps in the air fryer before topping with the salsa, sliced steaks, extra coriander leaves and a few dollops of sour cream.

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