Chicken Taquitos with fresh Salsa and Guacamole
Experience the perfect trio of textures and flavors with our crispy Chicken Taquitos, paired with vibrant fresh salsa and creamy guacamole. This Mexican-inspired dish brings together golden fried tortillas filled with savory chicken, alongside the refreshing brightness of pico de gallo and the rich, buttery finish of homemade guacamole. Whether you’re preparing a meal for your family or hosting a dinner party, these taquitos will become your go-to crowd-pleaser.
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Ingredients at a Glance
| Component | Ingredients |
|---|---|
| Chicken Taquitos | 2 cups cooked shredded chicken (seasoned), ½ cup cream cheese (optional), ½ cup shredded cheese (cheddar, Monterey Jack, or queso Oaxaca), 10–12 small corn tortillas, Oil for frying, Toothpicks |
| Fresh Mexican Salsa | 4 ripe tomatoes (diced), ½ white onion (finely chopped), 1–2 jalapeños or serrano chiles (minced), ½ cup cilantro (chopped), 1–2 cloves garlic (minced), Juice of 1 lime, Salt to taste |
| Guacamole | 3 ripe avocados, 1 small tomato (diced), ¼ cup onion (finely chopped), 1 tbsp cilantro (chopped), Juice of 1 lime, Salt to taste |
| Optional Add-ins | Jalapeño, Garlic, Cumin, Chili powder |
How to Prepare the Ultimate Chicken Taquito Filling
To ensure your taquitos are packed with maximum flavor, start by using well-seasoned shredded chicken. Combine the chicken with shredded cheese — whether it’s the creamy melt of Monterey Jack, the sharp edge of cheddar, or the stretchiness of queso Oaxaca. For those who enjoy a richer, silkier filling, a dollop of cream cheese will do wonders, creating a smooth, indulgent center.
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Rolling and Frying Like a Pro
Before rolling, gently heat your corn tortillas on a skillet or in the microwave. Warm tortillas are more flexible and less likely to tear. Add a spoonful of filling, roll tightly, and secure each taquito with a toothpick to maintain shape during frying.
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Heat oil in a deep skillet over medium-high heat. Once hot, carefully place each taquito seam-side down and fry until golden brown on all sides — usually about 2–3 minutes per side. Use tongs to remove and drain on a paper towel-lined plate. Be sure to remove toothpicks before serving.
The result? Crispy, golden shells filled with hot, gooey chicken and cheese.
Fresh Mexican Salsa – Pico de Gallo Roja
Bursting with Garden Fresh Flavors
Our pico-style roja salsa is the perfect complement to the richness of the taquitos. Begin by dicing fresh ripe tomatoes, ensuring they are firm yet juicy. Finely chop white onion and mince the garlic for a pungent depth.
Add in minced jalapeños or serrano chiles depending on your heat preference. Stir in chopped cilantro and a generous squeeze of fresh lime juice to brighten the mix.
Sprinkle in salt to taste, then let the salsa rest for 15 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature alongside your taquitos.
This salsa delivers a crunchy, spicy, tangy freshness in every bite.
The Creamiest Guacamole Ever
How to Achieve the Perfect Guacamole Texture
Start with ripe avocados — they should yield slightly to gentle pressure. Cut, remove the pit, and scoop into a mixing bowl. Immediately add lime juice and salt, mashing with a fork or potato masher for a creamy but still chunky texture.
Fold in diced tomato, chopped onion, and cilantro. For extra depth and spice, toss in minced garlic, jalapeño, or a pinch of cumin.
This guacamole is incredibly smooth, flavorful, and balanced, acting as the perfect cool, creamy dip to counter the taquito’s crunch.
