Warm 8 small corn tortillas slightly to make them more flexible and prevent breaking: heat in a dry skillet for 10-15 seconds per side or microwave in a stack with a damp paper towel for 20 seconds or so.

In a bowl, prepare the filling by mashing ¼ cup softened cream cheese until smooth, then mix in 1 cup shredded Mexican cheese, 1-ounce packet taco seasoning, and 2 cups shredded chicken until well combined and creamy.

Assemble the tacos by placing each tortilla flat on a clean surface. Spoon ¼ cup of the chicken mixture onto one side, leaving a small border around the edges, then fold in half to create a pocket. Secure the opening together with a toothpick.

Preheat the air fryer to 375°F

Brush both sides of the folded tortillas with olive oil.

Place as many tacos in the air fryer basket that will comfortably fit in a single layer without overlapping, air frying in batches if necessary.

Air fry for 6-8 minutes, flipping halfway through, until crispy and golden.

Meanwhile prepare the avocado-lime dipping sauce while the tacos are cooking. Add 1 small ripe avocado, ¼ cup mayonnaise, 2 cloves chopped garlic, 2 tablespoons fresh chopped cilantro, 1 tablespoon lime juice, ¼ teaspoon salt, ⅛ teaspoon pepper, and ¼ cup water to a blender. Blend until smooth and creamy, adding more water if needed for desired consistency. Taste and adjust seasoning with more cilantro, lime juice, or salt if needed.

Serve the hot tacos immediately with the prepared dipping sauce, diced tomatoes, shredded lettuce, and sour cream as toppings.