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Chicken Taquitos

appetizer, dinner, lunch, recipes, snacks / by

Photography and Styling by Elisha Sewell

Taquito means “little taco”. And if you love tacos you will love these taquitos. They are so yummy, fun, and convenient! 

I typically make 12-15 taquitos each week. Then, I store them in the freezer and pull them out whenever I need a quick but delicious meal. 

You can make them for lunch or dinner for your family. Or, make a batch of taquitos and serve them as a fun appetizer at a party. 

Don’t forget the Avocado Crema and Fire Roasted Salsa; they are perfect for dipping these Chicken Taquitos in.

Chicken Taquitos

  • 2 cups Chicken Verde (recipe here)
  • 10-15 grain-free tortillas (I like Siete Almond Flour Tortillas or, the Whole Foods brand of Almond Flour Tortillas)
  • 1-2 Tbsp avocado oil
  • Avocado Crema (recipe follows)
  • Fire Roasted Salsa (recipe here)

Directions:

  1. In a 10-inch skillet, heat about 2 cups of Chicken Verde over low-medium heat.
  2. While the chicken is heating up, warm up as many tortillas as you want to make into taquitos. (I like to make 12-15 taquitos at a time.) Keep the tortillas warm and pliable by stacking them in between a cloth napkin.
  3. Heat about 1-2 tablespoons of avocado oil in a 10-inch skillet over medium heat.
  4. Take a tortilla and spread about 2-3 spoonfuls of Chicken Verde across the tortilla, about 2 inches above the edge of the tortilla.
  5. Take the bottom edge of the tortilla and roll it over the pile of chicken verde. Continue rolling to make a tight log, about one-and-a-half inches in diameter. (Repeat steps 4 and 5 until all the tortillas are filled and rolled.)
  6. Place the stuffed tortillas, seam side down, in the hot oil. Heat each tortilla until it begins to brown, about 3-5 minutes. Turn the taquito over and heat it for another 3-5 minutes on the other side. (Add more oil to the pan between batches if necessary.)
  7. Once the taquito is lightly golden all over, transfer it to a paper towel-lined plate.
  8. Eat right away or, store the taquitos in a ziplock bag in the freezer until you are ready to eat them.
  9. Serve with Avocado Crema and Fire Roasted Salsa.

Reheat Instructions:

  1. Preheat the oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Place as many taquitos as you want to reheat in a single layer, spaced at least half an inch apart.
  4. Bake for 10-15 minutes, until the taquitos are warmed and as browned as you like.
  5. Serve with Avocado Crema and Fire Roasted Salsa.

Avocado Crema:

  • 2 medium avocados
  • 115 grams (1/2 cup) full-fat coconut milk
  • 4 tablespoons cilantro, roughly chopped
  • Juice of 2 limes (about 1/4 cup; 65 grams)
  • 2 cloves of garlic
  • 1 tsp sea salt (more or less to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Directions for the Avocado Crema:

  1. Put all the ingredients in a high powered blender and blend until smooth.  (You can use an immersion blender if you have one. Using an immersion blender is my preferred method for making this Crema.)
  2. Thin with a little water if desired.

Test Kitchen Notes:

I like to make about 12-15 taquitos at a time. I store them in the freezer and eat them throughout the week. But, you can make as few or as many as you like.

I prefer to make the Chicken Verde one day then, make the Chicken Taquitos the next day. But, you can make the taquitos on the same day that you make the Chicken Verde if you like. 

Grain-Free tortillas tend to get soggy faster than regular tortillas. I like to roll up 4 taquitos, cook them, then work on rolling the next 4 taquitos. I find that working in batches helps prevent the tortillas from falling apart.

You may need to adjust the heat on the stove and the cook time from batch-to-batch. I have an electric stove and I find that my first batch takes the longest to brown and my last batch browns very quickly.