Ingredients
- oil for frying
- onion 1 small, sliced
- red pepper 1 small, finely sliced
- ground cumin 1 tsp
- chilli powder 1 tsp
- skinless cooked chicken breasts 2, shredded
- corn tortillas 4
- mild cheddar 50g, grated
- iceberg lettuce 1/4, shredded
- soured cream 2 tbsp
SALSA
- avocado 1/2, peeled, stoned and diced
- lime 1, juiced, plus wedges to serve
- red onion 1 tbsp of finely chopped
- baby plum tomatoes 10, quartered
- pickled jalapeños from a jar 1 tbsp, drained and chopped
- coriander a handful chopped, plus extra to serve if you like
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. To make the salsa, mix all the ingredients with a good pinch of salt.
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Step 2
To make the taquitos, heat 1 tbsp of oil in a pan. Fry the onion and pepper on high until softened and slightly golden. Stir in the cumin and chilli powder and cook for a minute.
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Step 3
Put the chicken in a bowl then add the onion/pepper mix. Toss everything together. Lay out the tortillas and divide the chicken mix down the middle. Top with grated cheese and roll up into fat cigar shapes.
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Step 4
Heat 1 tbsp oil in a large ovenproof pan. Add the tortillas and fry on both sides until crisp and golden. Finish in the oven for 5 minutes to crisp up the sides.
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Step 5
To serve, put a pile of lettuce on a plate. Sit two taquitos on top then dollop with salsa, drizzle with soured cream and serve with the lime wedges. Scatter some coriander over to finish.
Nutritional Information
- Kcals 740
- Fat 35.3g
- Saturates 15.1g
- Carbs 53.8g
- Sugars 13.4g
- Fibre 8.6g
- Protein 47.4g
- Salt 1.5g
