Chicken Taquitos with Avocado Cilantro Crema
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Rated 5.0 stars by 1 users South of the Border Mexican Cuisine 8-12 depending on tortilla size 15 minutes 15 minutes 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! Lollygag 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 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. 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! • If your tortillas don’t want to stay closed, then use a toothpick to close before frying and remove before serving. • Try serving this dish with our Pineapple Party Guacamole or Fiesta, Then Siesta Bean-Dip. Chicken Taquitos with Avocado Cilantro Crema
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Chicken Taquitos
Avocado Cilantro Crema Ingredients:
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Avocado Cilantro Crema Preparation:
Chicken Taquitos Preparation:
Recipe Note
Enjoy!