Crispy Kosher Chicken Taquitos With Avocado Dip Recipe

Chicken taquitos are seasoned shredded chicken rolled tightly in small tortillas and fried until crisp and golden. A quick avocado dip with lime, garlic and cilantro is served alongside.

Keys to Crispy Taquitos

Cook the chicken filling until most of the moisture has evaporated; a wet filling makes the tortillas soggy and can make them burst in the oil. Warm the tortillas so they roll without cracking, roll them tightly, and secure with a toothpick. Fry at a steady temperature: test the oil with a scrap of tortilla, which should bubble immediately without burning.

Kosher Notes

This is a meat (fleishig) recipe, so the usual cheese and sour cream are replaced by an avocado dip. Check that your flour tortillas are pareve, as some contain dairy.

Make-Ahead

The filling can be made a day ahead. Leftover taquitos reheat well in a 375°F oven for 5 to 7 minutes. The avocado dip keeps for 2 days with plastic wrap pressed directly onto the surface.

These crispy kosher chicken taquitos deliver restaurant-quality crunch at home, paired with a creamy avocado dip that perfectly balances the bold spiced filling.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican-inspired

Calories: 385

Ingredients Method Notes

Ingredients

  

For the Chicken Filling

• 2 cups cooked chicken breast shredded by hand
• 1 medium onion finely diced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 cup chicken broth
• 2 tablespoons vegetable oil for cooking filling

For Assembly and Frying

• 8 small flour tortillas 6-inch size works best
• 2 cups vegetable oil for frying
• 8 toothpicks toothpicks for securing

For the Avocado Dip

• 2 large ripe avocados
• 2 tablespoons lime juice freshly squeezed
• 1 clove garlic minced
• 1/4 cup fresh cilantro chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

What I use for this recipe

• Nonstick skilletSee it on Amazon→

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Method

 

Prepare the Chicken Filling

1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. Add minced garlic, cumin, paprika, garlic powder, cayenne, and salt. Stir constantly for 30 seconds until fragrant.
3. Add shredded chicken and chicken broth. Cook for 5-7 minutes, stirring frequently, until most liquid has evaporated and mixture holds together. Remove from heat and let cool for 10 minutes.

Make the Avocado Dip

1. Cut avocados in half, remove pits, and scoop flesh into a bowl.
2. Add lime juice, minced garlic, cilantro, salt, and pepper. Mash with a fork until smooth with some small chunks remaining.
3. Taste and adjust seasoning as needed. Cover tightly and refrigerate until serving.

Assemble and Fry the Taquitos

1. Warm tortillas in microwave for 30 seconds wrapped in damp paper towels to make them pliable.
2. Place about 3 tablespoons of chicken filling along one edge of each tortilla. Roll tightly and secure with a toothpick.
3. Heat 2 cups vegetable oil in a heavy pot or deep skillet to 350°F (175°C). Test with a small piece of tortilla - it should bubble immediately but not burn.
4. Carefully add 3-4 taquitos to oil. Fry for 2-3 minutes, turning once, until golden brown and crispy on all sides.
5. Remove with tongs and drain on paper towels. Repeat with remaining taquitos.
6. Remove toothpicks carefully and serve immediately with avocado dip.

Notes

For best results, make sure chicken filling isn't too wet or taquitos may burst during frying. You can prepare the filling up to a day ahead and refrigerate. Leftover taquitos reheat well in a 375°F oven for 5-7 minutes. The avocado dip is best served fresh but can be stored in refrigerator for up to 2 days with plastic wrap pressed directly onto surface.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 22g 28%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 65mg 22%

Sodium 580mg 25%

Dietary Fiber 5g 18%

Total Sugars 3g

Protein 24g 48%

*Percent Daily Values are based on a 2,000 calorie diet.

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