Crispy Golden Chicken Taquitos with Fresh avocado
Perfectly fried and crispy cylinders packed with seasoned shredded chicken, ready to be dipped in vibrant green sauce and heavy cream. The quintessential Mexican snack that never disappoints with its texture and addictive flavor.
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45 min
Easy
Mexicana
5 servings
The story behind
Crispy taquitos are one of those recipes that instantly transport me back to my mother-in-law's house. She used to make them with leftover chicken from the day before, rolled up and fried until crispy. The ritual is always the same: take them out of the oil, place them on paper towels, and before they cool down, smother them with cream, cheese, and green salsa. It's street food elevated to the level of a family dinner. I'll never get tired of making them.
Instructions
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1Make sure the shredded chicken is lightly seasoned with salt, pepper, and, if desired, a touch of garlic powder.
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2Heat the tortillas on a griddle or in the microwave inside a clean cloth until completely soft and pliable.
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3Place a couple of tablespoons of chicken at one end of a tortilla and roll it tightly into a thin tube.
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4Hold the tacos by placing the seam side down.
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5Heat the vegetable oil in a deep skillet over medium-high heat (around 180°C/350°F).
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6Fry the taquitos in batches, turning them occasionally with tongs, until they are a deep golden brown and very crispy.
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7Remove the taquitos and drain them on a paper towel-lined tray or a wire rack.
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8Serve the hot taquitos on a plate, drizzle with sour cream, crumble cheese, and top with green salsa to taste. Put avocado all the way to the top
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