This yummy chicken taquitos with avocado cilantro crema recipe is a favorite Mexican appetizer, party snack or main dish, perfect for family dinners, parties or a quick & easy Cinco de Mayo fave for family & friends!
Author:
Lollygag
Ingredients
Chicken Taquitos
2.5 Cups Shredded rotisserie chicken (or canned shredded chicken if not available)
1/4 Cup green onions- cleaned, peeled, trimmed, and chopped.
3/4 Cup shredded cheese- Monterey Jack & Cheddar mix
1/8 Cup Soy sauce
1/2 Tsp. Al Pastor Seasoning (or chili powder optional)
8-12 Medium flour tortillas: 5-6” diam. (corn tortillas optional)
Canola or vegetable oil for frying
Avocado Cilantro Crema Ingredients:
1 Ripe large Avocado-pitted and peeled
1/2 C. Mexican Style Sour Cream (or regular sour cream)
1 Large garlic clove-trimmed & chopped
2 Medium limes
1/2 Tsp. Tabasco sauce ( or hot sauce of choice)
1/4 Cup Cilantro- cleaned and most of the stems removed
Directions
Avocado Cilantro Crema Preparation:
Using a small food processor, combine the avocado, juice of 1 lime, sour cream, garlic, cilantro, and hot sauce until nice and smooth. (If needed you can add more lime juice if the sauce looks too thick.)
Pour into a serving dish or condiment dispenser for easy drizzling and store in refrigerator until use.
Chicken Taquitos Preparation:
Heat a large deep skillet over medium high heat with about 1-1.5” of canola or vegetable oil until about 350 degrees F.
Wrap the tortillas in a paper towel and microwave for about 20-25 seconds to warm them slightly for easier rolling.
In a medium bowl combine the shredded chicken, soy sauce, spices, cilantro, and shredded cheese and mix to combine well.
Once your oil is hot, start rolling your tortillas. (You can use a wood spoon to check if your oil is hot by inserting the tip into the oil and if it bubbles, it should be good to go!)
On a flat surface, take each tortilla and fill with about 1/4-1/3 cup of filling and roll up tightly. (See notes)
Carefully place the tortillas, closure side down into the hot oil. About 3-4 depending on the pan- but don’t overcrowd.
Fry until golden brown on all sides- about 3-5 minutes.
Carefully remove them from the oil and place on a cooling rack over paper towels or a paper sack to absorb the oil and repeat steps with the remaining taquitos.
Serve immediately with avocado crema and a squeeze of fresh lime and enjoy!
Recipe Note
• If your tortillas don’t want to stay closed, then use a toothpick to close before frying and remove before serving.
