Taquito Frito Recipe
Hand Rolled Chicken Taquitos, Tomato Salsa, Cilantro Crema, Queso Fresco, Pickled Onion, Napa Cabbage Slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taquitos and Accompaniments
Method
Preparation and Cooking
- 1
Prepare the Filling
In a mixing bowl, combine shredded chicken, salt, pepper, and lime juice. Mix well and set aside.
- 2
Assemble the Taquitos
Warm the corn tortillas slightly in a skillet or microwave to make them pliable. Place about 2 tablespoons of the chicken filling at one end of a tortilla, roll it tightly, and secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
- 3
Fry the Taquitos
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the rolled taquitos in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Prepare Tomato Salsa
In a bowl, combine diced tomatoes, chopped cilantro, lime juice, and salt. Mix well and set aside.
- 5
Make Cilantro Crema
In a small bowl, mix sour cream with chopped cilantro. Add salt and pepper to taste.
- 6
Serve
Place taquitos on a serving platter and top with queso fresco, pickled onions, and napa cabbage slaw. Serve with tomato salsa and cilantro crema on the side.