Taquito Bites Recipe

Name: Ixtapa Mexican Grill & Cantinas Taquito Bites Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 12 count small corn tortillas (4-6 inch); 1 cups vegetable oil (for frying); 2 tbs cooking oil spray or additional oil; 1 count onion, finely chopped; 2 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 1 tbs fresh lime juice; 2 cups shredded iceberg or romaine lettuce; 2 count roma tomatoes, seeded and diced; 1 cups sour cream; 1 cups guacamole; 0.5 cups cotija cheese, crumbled; 2 tbs fresh cilantro, chopped (optional); 4 count lime wedges

Inspired by Ixtapa Mexican Grill & Cantina

Time45m

Serves4

Small crispy corn tortillas with chicken. Served with fresh lettuce, tomatoes, sour cream, guacamole, and cotija cheese.

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Ingredients

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Taquito filling & tortillas

2 cups cooked shredded chicken

12 count small corn tortillas (4-6 inch)

1 cups vegetable oil (for frying)

2 tbs cooking oil spray or additional oil

1 count Onion, finely chopped

2 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh lime juice

Accompaniments & garnish

2 cups shredded iceberg or romaine lettuce

2 count roma tomatoes, seeded and diced

1 cups Sour cream

1 cups Guacamole

1/2 cups cotija cheese, crumbled

2 tbs fresh cilantro, chopped (optional)

4 count Lime wedges

Method

Taquito filling & tortillas

Prepare filling

Heat a large skillet over medium heat and add 1 tablespoon neutral oil (from your frying oil or separate). Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until aromatic. Add the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook 3–4 minutes until warmed through. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning.

Warm tortillas

Stack tortillas and wrap in a slightly damp clean kitchen towel. Microwave 30–45 seconds until pliable, or warm briefly in a dry skillet 10–15 seconds per side. Keep covered to stay soft while you roll.

Assemble taquitos

Place about 2–3 tablespoons of the seasoned shredded chicken across the lower third of each warm tortilla. Tightly roll the tortilla around the filling and place seam-side down on a baking sheet. Repeat with remaining tortillas and filling. If you wish to bake instead of frying, brush each roll lightly with cooking oil spray or 1–2 tbs oil and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden. For crispier, deep-fried taquito bites proceed to the next step.

Fry taquitos

If deep-frying, pour the vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). Fry 3–4 taquitos at a time seam-side down, turning as needed, for 2–3 minutes until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined rack to drain. Keep warm in a low oven (200°F / 90°C) while you finish the rest.

Accompaniments & garnish

While taquitos cook, prepare the accompaniments. Place shredded lettuce in a shallow bowl or platter. Dice tomatoes and set in a small bowl. Spoon sour cream into a serving bowl; if desired, thin slightly with 1–2 teaspoons of lime juice or water for easier drizzling. Place guacamole in a separate bowl and crumble cotija cheese into a small dish.

To serve: Arrange the hot taquitos on a platter surrounded by bowls of shredded lettuce, diced tomatoes, sour cream, guacamole, and cotija cheese. Sprinkle chopped cilantro over the taquitos and garnishes if using. Serve with lime wedges for squeezing. Guests can top each taquito bite with lettuce, tomato, a dollop of sour cream and guacamole, and a sprinkle of cotija.