Taquitos Con Guacamole (4 Pcs) Recipe

Prepare filling

If using cooked chicken (rotisserie or pre-cooked), shred it finely. Season the shredded chicken with 1/2 tsp salt and 1/4 tsp black pepper and mix with 1/2 cup of the shredded cheese to help bind the filling.

Warm tortillas

Warm the corn tortillas to make them pliable: heat a dry skillet over medium-high heat and warm each tortilla about 10–15 seconds per side, or microwave a stack wrapped in a damp paper towel for 20–30 seconds. Keep them covered so they stay soft while you fill them.

Assemble taquitos

Place about 2 tablespoons of the shredded chicken-and-cheese mixture (roughly 2 tablespoons per tortilla) near one edge of a tortilla. Roll tightly and place seam-side down on a plate. Repeat to make 4 taquitos (use 2 tortillas per taquito rolled together if you prefer extra thickness) — this recipe yields 4 sizable taquitos using 8 tortillas.

Fry taquitos

Pour oil into a skillet to a depth of about 1/4–1/3 inch and heat over medium-high until shimmering (about 350°F / 175°C). Fry the rolled taquitos seam-side down first for 1.5–2 minutes, turning occasionally, until golden brown and crisp on all sides. Remove with tongs and drain on a paper towel-lined plate. If preferred, bake: place assembled taquitos seam-side down on a rimmed baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp.

Cut the avocados in half, remove the pits, and scoop flesh into a medium bowl. Use a fork to mash to your desired texture (slightly chunky is classic). Immediately add 1 tablespoon lime juice to prevent browning.

Stir in the 2 tablespoons diced onion, 1 tablespoon chopped cilantro, 1 teaspoon diced jalapeño (if using), 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning or lime juice as needed. Cover and set aside until ready to serve.

Divide the shredded lettuce onto four small plates (about 1/4 cup per plate) as a bed for each taquito or to serve on the side.

Place one hot taquito on each plate (for 4 plates total). Top each taquito with a sprinkle of the remaining shredded cheese (divide remaining 1/2 cup among the 4 taquitos if you used 1/2 cup in the filling) and a spoonful of salsa.

Add about 2 tablespoons of guacamole to each plate (divide guacamole evenly among 4 servings). Serve immediately so taquitos remain crisp. Offer extra lime wedges and salsa on the side.