Chicken Taquito Recipe

Cook chicken

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken pieces with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Add chicken to the skillet and sear 2–3 minutes per side until lightly browned.

Add minced garlic and cook 30 seconds until fragrant. Pour in 1 cup chicken broth, bring to a simmer, then reduce heat to medium-low. Cover and simmer 10–12 minutes until chicken is cooked through and tender (internal temperature 165°F / 74°C).

Transfer chicken to a cutting board or bowl and shred finely with two forks. Stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning, adding a pinch more salt or chili powder if desired. Reserve 1/2–3/4 cup of the shredded chicken mixture for immediate assembly; the rest can be chilled for later use.

Warm the 12 corn tortillas wrapped in a damp towel in the microwave for 30–45 seconds, or heat briefly on a dry skillet so they’re pliable and won’t crack when rolled.

Place about 2 tablespoons of the shredded chicken across the lower third of each tortilla, roll tightly and secure by tucking seam-side down. Repeat until you have 12 rolled taquitos.

Frying (crispiest)

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch (or heat 1 cup as listed). Heat oil over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F). Working in batches, place seam-side down in oil and fry 1.5–2 minutes per side until golden and crisp. Transfer to a paper towel–lined rack and keep warm.

Baking (lighter)

Preheat oven to 425°F (220°C). Place rolled taquitos seam-side down on a rimmed baking sheet lined with parchment. Brush or spray lightly with oil. Bake 10–12 minutes, then flip, brush again and bake another 6–8 minutes until crisp and golden.

In a bowl, mash the flesh of 2 ripe avocados with a fork until slightly chunky. Stir in 2 tablespoons minced red onion, 1/2 minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep chilled until serving.

In a bowl combine 3 cups finely shredded green cabbage with 1 tablespoon fresh lime juice, 2 tablespoons mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and let sit 5–10 minutes to soften slightly.

Mix together 2 diced tomatoes, 1/4 cup diced white onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño, 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Let sit 10 minutes for flavors to marry.

Whisk 1/2 cup sour cream with 2 tablespoons mayonnaise, 1 teaspoon fresh lime juice and 1/4 teaspoon salt. If too thick, thin with up to 1 teaspoon water to desired drizzling consistency. Transfer to a squeeze bottle or small bowl.

Arrange 3–4 taquitos per serving on a platter. Top each with a small scoop (about 1 tablespoon) of guacamole, a mound of cabbage slaw, and 1–2 tablespoons pico de gallo.

Drizzle crema over the taquitos and garnish with cilantro leaves and lime wedges on the side. Serve immediately while taquitos are hot and crispy.