Air fryer meals will taste better every time with 1 crucial step chef 'never skips'

Irish chef and TV presenter Donal Skehan shared some important tips for anyone who regularly with an . The chef recently appeared on to demonstrate a quick midweek meal that can be done entirely in the air fryer.

While whipping up his speedy , Donal highlighted a crucial step that many home cooks are missing when using their . When using your air fryer, Donal advised preheating the temperature instead of adding food into the basket straight away. Donal said: "I do recommend that you get your air fryer up to temperature, get it preheated."

Host shared her shock, saying: "Really? Oh, I never do that!"

She wasn't alone, with Donal explaining it's a very common step many home cooks often miss. However, he argued it's a crucial step that everyone should do.

Alison asked: "Are you not supposed to?"

Donal replied: "Well you can, but what I would say is, and it's a small space so it will heat up quickly, but best results will come if you put it on preheated."

To make sure the air fryer has come up to temperature, Donal instructed to turn the appliance on to "pretend" to cook something. This way, the basket will be warm and ready for when you really need to add your ingredients.

Air fryer chicken tacos with quick summer slaw

Ingredients

• 6 chicken thighs, boneless, skinless, cut into strips
• 1 tbsp taco seasoning
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 75ml hot sauce, of your choice, I like to use a chipotle one such as Cholula
• 180g mozzarella cheese, shredded
• 6 mini flour tortillas

Quick slaw

• ¼ head white cabbage, thinly sliced
• Juice & zest of 1 lime, plus wedges to serve
• Pinch of salt
• 1 onion, peeled
• Handful of coriander, roughly chopped

Method

Place the sliced chicken into a bowl along with taco seasoning, oil and a good pinch of salt and pepper.

Place into an air fryer basket and cook at 180°C for 16 minutes, or until cooked through.

While the chicken cooks, shred the white cabbage and place into a bowl. Add the juice and zest of half a lime and a pinch of salt then massage everything together with your hands, really working the acid and salt into the cabbage. Set aside.

Finely dice the onion and mix with the juice of the remaining half a lime and some chopped coriander.

When the chicken is cooked, remove from the air fryer. Add to a bowl and mix with the hot sauce, stirring to coat the chicken.

Brush the tortillas with a little olive oil on both sides and sprinkle the cheese over the tortillas. Place the spicy chicken on one half of each tortilla then fold them in half to seal, making a half moon shape.

Sprinkle with more mozzarella cheese and place back into the air fryer for four to five minutes to crisp the tacos and melt the cheese.

Serve tacos to the table, stuffing with the slaw and the onion and coriander mix. Serve with a few lime wedges for squeezing and some extra hot sauce if you want.