Chicken Taquitos with Avocado Cilantro Crema

Name: Chicken Taquitos with Avocado Cilantro Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-12 depending on tortilla size
Cuisine: Mexican Cuisine
Ingredients: 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); 1/2 Tsp. Ground Cumin; 1 Tbsp. Cilantro- stems removed and chopped; 8-12 Medium flour tortillas: 5-6” diam. (corn tortillas optional); Canola or vegetable oil for frying; 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

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Chicken Taquitos with Avocado Cilantro Crema

Lollygag

Servings

8-12 depending on tortilla size

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Mexican Cuisine

Category

South of the Border

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!

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)
1/2 Tsp. Ground Cumin
1 Tbsp. Cilantro- stems removed and chopped
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!