Crunchy Chicken Taquitos
Chicken taquitos is a traditional Mexican snack that you can try when you're tired of eating tacos. They're equally delicious, but taquitos just requires a different approach of cooking.
Equipment
Large non-stick skillet or frying pan (12-inch)
Instant-read thermometer
Tongs
Toothpicks or baker's twine
Wire cooling rack
Paper towel-lined plate
Clean kitchen towel
Ingredients
2 pounds ground chicken - cooked and seasoned, about 900g
16 medium corn tortillas
½ cup vegetable oil - for frying, 120ml- 2 cups green cabbage - finely shredded, about 1/4 small head, for serving
- ½ cup salsa verde - 120ml
½ cup sour cream - for serving, 120g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
1 teaspoon garlic powder - optional, for seasoning the chicken
Instructions
- Warm a large dry skillet over medium heat. Working in batches of 3-4, heat each corn tortilla for 20-30 seconds per side until pliable. Stack warmed tortillas under a clean kitchen towel to keep them soft while you work.16 medium corn tortillas
- Place about 2 to 3 tablespoons of cooked seasoned chicken along the edge of one warmed tortilla. Roll up tightly and secure with a toothpick or baker's twine. Repeat with remaining tortillas and filling — you should get 16 taquitos.2 pounds ground chicken, 16 medium corn tortillas
- Add the vegetable oil to a large skillet and heat over medium-high heat until it reaches 350°F / 175°C (test by dipping the edge of a taquito in — it should sizzle immediately). Fry taquitos seam-side down in batches of 4-5, without crowding the pan, for 2-3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain.1/2 cup vegetable oil
- Serve immediately topped with shredded cabbage, a drizzle of salsa verde, and a dollop of sour cream. A squeeze of fresh lime juice adds brightness.2 cups green cabbage, 1/2 cup salsa verde, 1/2 cup sour cream
Notes
Storage: Refrigerate cooked taquitos in an airtight container for up to 3 days. Reheat in a 375°F / 190°C oven or air fryer for 8-10 minutes until crisp again — avoid the microwave.
Freezer-friendly: Freeze cooled taquitos in a single layer on a baking sheet until solid (about 2 hours), then transfer to a freezer bag. Keep for up to 2 months. Reheat from frozen at 400°F / 200°C for 15-18 minutes, flipping halfway.
Make-ahead: Cook and season the ground chicken up to 2 days ahead and refrigerate. Assemble and fry just before serving.
Substitutions: Swap salsa verde for mild red salsa, sour cream for plain full-fat Greek yogurt, or use flour tortillas if corn isn't available (they fry crispier but aren't traditional).
Pro tip: Warm tortillas in a dry skillet for 20-30 seconds per side before rolling — cold corn tortillas crack and your taquitos will fall apart in the oil.
Nutrition
Serving: 1servingCalories: 582kcalCarbohydrates: 35gProtein: 31gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 141mgSodium: 274mgPotassium: 1026mgFiber: 5gSugar: 3gVitamin A: 261IUVitamin C: 9mgCalcium: 94mgIron: 2mg
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