Taquitos Tostados Recipe

Prepare filling

Combine shredded cooked chicken, salt, black pepper, ground cumin, and garlic powder in a bowl. If using, stir in 1/2 cup shredded cheese until evenly distributed.

Soften tortillas

Warm tortillas to make them pliable: wrap in a damp paper towel and microwave 30–45 seconds, or heat a dry skillet over medium and warm each tortilla 10–15 seconds per side. Keep warm under a clean towel so they don't crack when rolled.

Assemble taquitos

Place about 2 to 3 tablespoons of the chicken filling near one edge of each tortilla (use 3 tortillas per serving; recipe yields 9 taquitos — 3 per plate). Roll tightly around the filling and place seam-side down on a baking sheet. Repeat until all tortillas are filled.

Crisp the taquitos

Option A — Frying (more traditional/crispy): In a large skillet, heat 1 cup vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer). Fry taquitos seam-side down for 1.5–2 minutes per side, turning so all sides become golden and crisp. Transfer to a paper-towel-lined plate to drain. Option B — Oven or air-fryer (lighter): Preheat oven to 425°F (220°C) or air-fryer to 400°F (200°C). Lightly brush or spray each taquito with cooking oil spray. Arrange seam-side down on a baking sheet or air-fryer basket, not touching. Bake 12–15 minutes (or air-fry 8–10 minutes), then flip and cook 3–5 more minutes until crisp and golden.

Whisk dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, lime juice, honey, salt, and black pepper until smooth.

Combine slaw: Add shredded green and red cabbage, grated carrot, and chopped cilantro to the bowl with dressing. Toss thoroughly to coat. Taste and adjust seasoning with additional salt or lime juice if needed. Refrigerate until ready to use (can be made ahead up to 2 hours).

Plate the taquitos: Place three warm taquitos on each serving plate, seam-side down so they remain closed and crisp.

Top with slaw: Spoon a generous 1/3 to 1/2 cup of the ensalada de repollo over the center of the three taquitos (or alongside, according to preference).

Add crema and queso: Drizzle about 1.5 tablespoons of Mexican crema over the slaw/taquitos (or dollop as preferred). Sprinkle approximately 2 tablespoons of grated queso fresco or cotija over the top.

Garnish and serve: Add a lime wedge to each plate and serve hot. Offer hot sauce on the side. Squeeze lime over taquitos just before eating.