Crispy Baked Chicken Taquitos with Zesty Avocado Crema (Print Version)
Crispy baked chicken taquitos offer a healthier twist on a Mexican favorite. Enjoy golden tortillas filled with savory chicken, served with a fresh avocado crema.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Savory Chicken Core
01 -
1 lb boneless, skinless chicken breast, cooked and shredded
02 -
1/2 small yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
1 tbsp chili powder
05 -
1 tsp ground cumin
06 -
1/2 tsp smoked paprika
07 -
Salt and black pepper to taste
08 -
1/4 cup low-sodium chicken broth
→ Golden Taquito Shells
09 -
12 small corn tortillas
10 -
2 tbsp olive oil (or olive oil spray)
→ Creamy Avocado Dream
11 -
2 ripe avocados, pitted and scooped
12 -
2 tbsp fresh lime juice
13 -
1/4 cup fresh cilantro, chopped
14 -
1/4 cup plain Greek yogurt
15 -
1/4 tsp salt
→ Fresh Finishes & Serve
16 -
1/4 cup crumbled Cotija cheese
17 -
2 tbsp fresh cilantro, chopped, for garnish
18 -
Salsa, for serving
# Instructions:
01 -
In a food processor or blender, combine 2 ripe avocados, pitted and scooped, 2 tbsp fresh lime juice, 1/4 cup fresh cilantro, chopped, 1/4 cup plain Greek yogurt, and 1/4 tsp salt. Blend until smooth and creamy. Set aside or refrigerate.
02 -
In a large skillet over medium heat, add a drizzle of olive oil. Sauté 1/2 small yellow onion, finely diced, until softened, about 3-4 minutes. Add 2 cloves garlic, minced, and cook for another minute until fragrant.
03 -
Stir in 1 lb boneless, skinless chicken breast, cooked and shredded, to the skillet. Add 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Season with salt and black pepper to taste. Pour in 1/4 cup low-sodium chicken broth and simmer until the liquid reduces, creating a flavorful filling for your Crispy Baked Chicken Taquitos with Avocado Crema.
04 -
Preheat your oven to 400°F (200°C). Lightly brush both sides of 12 small corn tortillas with 2 tbsp olive oil (or use olive oil spray). Briefly warm the tortillas in the microwave for 15-20 seconds or in a dry skillet to make them pliable and prevent cracking during rolling.
05 -
Place a spoonful of the chicken filling near one edge of each warmed tortilla. Tightly roll each tortilla into a taquito shape. Place seam-side down on a baking sheet. Repeat this process for all 12 small corn tortillas to prepare your Crispy Baked Chicken Taquitos with Avocado Crema.
06 -
Bake the taquitos in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. For even crispier results, you can flip them halfway through baking. These Crispy Baked Chicken Taquitos with Avocado Crema are best served immediately.
07 -
Arrange the baked taquitos on a serving platter. Drizzle generously with the prepared Avocado Crema. Garnish with 1/4 cup crumbled Cotija cheese and 2 tbsp fresh cilantro, chopped, for garnish. Serve hot with salsa, for serving, on the side.
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the chicken filling. You can also substitute Greek yogurt with sour cream in the crema.
02 -
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best crispiness.
03 -
The chicken filling and avocado crema can both be prepared a day in advance. Store separately in the refrigerator, ensuring the crema is covered tightly to prevent browning.
04 -
If your corn tortillas are breaking, try wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly dipping them in warm water before filling.
# Tools You'll Need:
01 -
Baking sheet
02 -
Parchment paper
03 -
Large mixing bowl
04 -
Small mixing bowl
05 -
Fork
06 -
Spatula
07 -
Food processor or blender
08 -
Measuring cups
09 -
Measuring spoons
10 -
Cutting board
11 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 27 g
Total Carbohydrate: 37 g
Protein: 43 g